Healthy Ground Turkey Pad Thai

Ingredients For Ground Turkey Pad Thai

• Stir-fry rice noodles: I used Thai Kitchen ،nd of rice noodles. If you cannot find rice noodles you can also use linguini for this recipe.
• Cooking oil: I recommend a high-heat cooking oil such as ،ic canola oil or avocado oil. Vegetable oil is another option or if you have g،seed oil or peanut oil, they’ll work too.
• Ground turkey: For the best texture do not use 99% lean ground turkey. Instead use 85% to 95% lean. Note: You can also make this recipe with leftover turkey, so if you’re wondering if it will work with c،pped cooked turkey meat you can read ،w here.
• Scallions: C،pped green onions (or scallions) are used to cook with the turkey and cabbage and to finish the dish. When you slice the green onions make sure to separate the green parts from the whites.
• Napa cabbage or Chinese cabbage: To bulk up the amount of fresh veggies in this Turkey Pad Thai I added in about 1 small head of Napa Cabbage. Here’s a primer on ،w to cut cabbage. You’ll want to slice it so that it blends in with the Pad Thai noodles. If you have a large head Napa, use the leftovers to make sauteed Napa Cabbage, Napa Caesar or this Napa and Ramen Salad.
• Coconut milk: To cook the cabbage mixture down and help thin out the sauce a little so that it coats the noodles nicely. I use light coconut milk, but full ، works too.
• Brown sugar: The sauce is a little sweet which balances the tangy acidic flavors. You can sub in maple syrup instead of brown sugar
• Thai fish sauce and Salt: For the sauce we call upon a cl،ic Thai ingredient: Fish Sauce. It has a funky smell but in small amounts it adds umami flavor to Thai cooking. I like Red Boat or Golden Boy fish sauce. Keep it refrigerated and it will last for years! We also add in a tiny bit of salt too to help bring the flavors alive. If you are on a sodium restricted diet, simply remove these items and only add to taste.
• Tomato paste: The tomato paste thickens the sauce
• White vinegar and Lime juice: For acidity we added both white vinegar and fresh lime juice to the sauce. This has to balance the sweet and savory ingredients in the Turkey Pad Thai.
• Garnish: To garnish, top off your Ground Turkey Pad Thai with c،pped peanuts or cashews plus cilantro and Thai basil (or regular basil if you can’t find Thai basil.)

How To Make Turkey Pad Thai

Step 1: Prepare noodles

Bring a large ، of water to a boil. Boil the stir-fry noodles according to their package instructions. Drain and rinse with cold water.

Step 2: Combine the sauce ingredients

Meanwhile, whisk brown sugar, fish sauce, tomato paste, lime juice, vinegar and salt in a small bowl. Set aside.

Step 3: Cook the turkey

Heat oil in a large s،et over medium high heat. Add turkey and scallion whites. C،ble and stir the meat with a wooden s، as it browns. Cook until the meat is cooked through, 6 to 9 minutes.

Step 4: Cook Cabbage

Add cabbage and coconut milk and reduce heat to medium. Stir until the cabbage is just slightly wilted, 1 to 4 minutes. Transfer the turkey mixture to a large bowl.

Step 5: Cook noodles in Pad Thai Sauce

Add the reserved sauce to the s،et and the drained noodles and cook over medium heat, stirring, until the noodles are heated through, about 1 minute.

Step 6: Finish and serve

Combine the noodle mixture with the turkey, add the scallion greens and toss to coat. Serve each portion topped with the herbs and nuts.

This Healthy Pad Thai is made with ground turkey, simple ingredients and kitchen staples you can find at any grocery store! It’s even faster than takeout because you can get it on your table in 30 minutes flat!

• 6 ounces Thai stir-fry rice noodles
• 3 tables،s brown sugar
• 3 tables،s Thai fish sauce
• 2 tables،s tomato paste
• 2 tables،s lime juice
• 1 tables، white vinegar
• 1/4 teas، salt
• 4 teas،s canola oil
• 1 pound ground turkey
• 1 bunch scallions, sliced and whites and green parts divided
• 8 cups sliced Napa cabbage or Chinese cabbage, (about 1 small head)
• 1/2 cup lite coconut milk
• 1/3 cup c،pped roasted cashews or peanuts
• 2 tables،s c،pped cilantro
• 2 tables،s c،pped basil, preferably Thai

1. Bring a large ، of water to a boil. Boil the stir-fry noodles according to their package instructions. Drain and rinse with cold water.
2. Meanwhile, whisk brown sugar, fish sauce, tomato paste, lime juice, vinegar and salt in a small bowl. Set aside.
3. Heat oil in a large s،et over medium high heat. Add turkey and scallion whites. C،ble and stir the meat with a wooden s، as it browns. Cook until the meat is cooked through, 6 to 9 minutes.
4. Add cabbage and coconut milk and reduce heat to medium. Stir until the cabbage is just slightly wilted, 1 to 4 minutes. Transfer the turkey mixture to a large bowl.
5. Add the reserved sauce to the s،et and the drained noodles and cook over medium heat, stirring, until the noodles are heated through, about 1 minute.
6. Transfer the noodle mixture to the bowl with the turkey, add the scallion greens and toss to coat. Serve each portion topped with the herbs and nuts.

How to reheat leftovers:

Place the Pad Thai in a covered microwave safe dish, add a bit of water and reheat in 30 second increments.