Turkey Pad Thai
1/2-16 oz bag (8 oz) Rice Noodles
4 tablespoons vegetable oil, divided
1 egg, beaten
2 cups diced turkey
4 scallions, chopped
1/2 cup coarsely chopped peanuts
1-3.25 oz box Pad Thai Sauce
2 cups bean sprouts
Garnish: cilantro and lime wedges
Our A Taste of Thai Pad Thai Sauce gives leftover turkey a makeover.
15 minutes to assemble
12-15 minutes to cook
Total Time: 30 minutes
Soak Rice Noodles according to directions for stir-fry on bag.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add egg. Scramble lightly, about 20 seconds.
Add turkey and stir-fry until heated through.
Add remaining vegetable oil. Add drained noodles and stir-fry 4-7 minutes until firm but tender. Don’t over cook noodles, as they will turn rubbery.
Add scallions, peanuts and Pad Thai Sauce. Stir-fry about 1 minute. Stir in bean sprouts.
Serve hot, garnished with cilantro and lime wedges.
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