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Print this Recipe    Turkey Pad Thai

Turkey Pad Thai

1 lb vermicelli, fettucine, or rice sticks
3/4 c fish sauce or 6 T soy sauce (I use soy)
4 tsp paprika
4 tsp apple cider vinegar
2 tbsp sugar
1/2 c vegetable oil
8 oz ground turkey
2 tbsp minced or pressed garlic
2 tsp dried crushed chile pepper
10 oz bean sprouts
4 chopped green onions
1/2 c unsalted crushed peanuts

1/4 c chopped cilantro
lemon or lime
shredded lettuce

Boil the noodles until al dente (this takes less time for rice
sticks than wheat pasta). Drain.

In soup bowl, combine soy or fish sauce, paprika, vinegar, and
sugar.

Heat the oil in a wok.

Add the chile pepper, garlic and turkey to the oil--brown turkey.
Stir in noodles and sauce. Stir-fry 30 seconds, then add sprouts,
onion, 1/4 c nuts, and stir-fry an additional 1-2 minutes.

Put on plates, top w/ remaining peanuts and garnishes.


Vegetarian Variation

Simply replace the turkey with one can drained straw mushrooms
and/or one can drained bamboo shoots. You may need to use a bit
less vegetable oil--for some reason this comes out a little too
oily. Omit browning (obviously).

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