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Dinner

Turkey Pad Thai

This take on turkey leftovers is sure to win raves and stretch into a crowd-pleasing meal for your crew!

Serving Size:

4

Active Time:

10 min.

Total Time:

20 min.

Ingredients

  • 1 (9.7 oz.) jar pad Thai sauce
  • 1½ cups shredded cooked turkey
  • 8 oz. thin pasta, broken
  • 2 Tbs. grapeseed oil
  • 1¼ cups chopped scallions
  • 1 cup grated carrots
  • 3 cloves garlic, minced
  • 1 bell pepper, sliced
  • 2 eggs, slightly beaten
  • ½ cup chopped peanuts
  • 2 Tbs. peanut butter
  • ½ cup chopped cilantro
  • ¼ cup chopped basil
  • 2 cups bean sprouts

Instructions

  1. In bowl, combine pad Thai sauce and turkey. Let sit 10 min. Cook pasta 1 min. less than package directs. Drain well. 
  2. Heat oil in wok over high heat. Add ¾ cup scallions, carrots, garlic and peppers; stir-fry 1 min. Add eggs and cook 30 sec., stirring. Add pasta and turkey mixture; stir-fry 2 to 3 min. Remove from heat.
  3. Add peanuts, peanut butter, cilantro and basil; toss to combine. Serve topped with bean sprouts and remaining scallions; garnish with Sriracha and lime wedges, if desired.

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