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
- In bowl, combine pad Thai sauce and turkey. Let sit 10 min. Cook pasta 1 min. less than package directs. Drain well.
- 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.
- 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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