Turkey Pad Thai

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

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.