Turkey Pad Thai Recipes

TURKEY PAD THAI

Turkey Pad Thai image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/4 cup brown sugar
Juice of 1 lime, plus wedges for serving
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon Sriracha
11/2 cups shredded or cubed cooked turkey (about 9 ounces)
Salt
8 ounces linguine, broken in half
2 tablespoons vegetable oil
1/2 onion, sliced
3 cloves garlic, minced
3 large eggs, slightly beaten
1 large carrot, grated
1/2 cup chopped peanuts
1/2 cup chopped fresh cilantro
2 cups bean sprouts
3 scallions, cut into 3/4-inch pieces (about 1/4 cup)

Steps:

Make the sauce: Pour 1/4 cup boiling water over the brown sugar in a bowl and stir to dissolve. Add the lime juice, fish sauce, rice vinegar and Sriracha and stir to combine. Add the cooked turkey to the sauce and let it absorb the flavors while prepping the rest of the dish.
Bring a pot of salted water to a boil. Add the linguine and cook 1 minute less than the label directs. Drain and set aside.
Heat the vegetable oil in a wok or large sauté pan over high heat until very hot, almost smoking. Add the onion and stir-fry 1 minute. Add the garlic and stir, then add the eggs and cook for 30 seconds, stirring. Add the linguine and turkey (with the sauce) and cook, stirring, for a few minutes. Remove from the heat and toss in the grated carrot, peanuts, cilantro, bean sprouts and scallions. Serve with lime wedges.

ULTIMATE PAD THAI

Ultimate Pad Thai image

This recipe, though it contains a number of ingredients, is really easy to make. It is a hit at parties and can be modified to be a vegetarian dish as well.

Provided by hungryhungry

Categories Asian Recipes

Time 1h15m

Yield 6

Number Of Ingredients 24

Ingredients

1 pound dried thin rice noodles
4 cups very hot water
1 tablespoon vegetable oil
¾ cup firm tofu, cubed
¼ cup fresh basil leaves
2 tablespoons vegetable oil
¾ cup chicken, cut into cubes
½ cup small black tiger shrimp, peeled and deveined
1 ½ teaspoons paprika
2 eggs, beaten
7 tablespoons vegetable oil
3 cloves garlic, minced
½ cup white vinegar
½ cup fish sauce
1 tablespoon brown sugar
2 teaspoons ketchup
2 teaspoons tamarind paste
1 teaspoon hot chili sauce (such as Sriracha®)
2 lemon grass stalks, minced
½ cup water, if needed
3 tablespoons chopped roasted peanuts
1 cup bean sprouts
1 lime, cut in wedges
4 green onions, thinly sliced

Steps:

Soak rice noodles in a bowl with 4 cups hot water, or as needed to cover, until noodles are slightly softened, about 15 minutes; drain.
Heat 1 tablespoon vegetable oil in a wok over medium heat.
Cook and stir tofu and basil leaves in hot oil until basil is crisp and tofu is golden, about 10 minutes. Remove tofu-basil mixture and set aside.
Heat 2 tablespoons vegetable oil in the same skillet; cook and stir chicken, shrimp and paprika until chicken is no longer pink in the center and shrimp are bright pink on the outside and no longer transparent in the center, 5 to 8 minutes.
Pour eggs into chicken and shrimp; stir until eggs are lightly cooked, 2 to 3 minutes. Remove and set aside.
Heat 7 tablespoons vegetable oil in a clean wok over medium heat. Cook and stir garlic in hot oil until fragrant, a few seconds.
Stir white vinegar, fish sauce, brown sugar, ketchup, tamarind paste, and hot chili sauce into garlic until the brown sugar has dissolved; simmer for 1 minute.
Stir lemon grass and drained rice noodles into wok until sauce is almost absorbed, 2 to 3 minutes. Pour 1/2 cup water into the skillet if noodles are still too firm.
Stir tofu with basil, peanuts, chicken and shrimp mixture, and bean sprouts into noodles; cook and stir until fully heated and combined with sauce, 1 to 2 minutes.
Garnish with lime wedges and green onions.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 58.3 g, Cholesterol 93.8 mg, Fat 29.3 g, Fiber 3.5 g, Protein 16.8 g, SaturatedFat 4.9 g, Sodium 1652.8 mg, Sugar 4.7 g

THAI TURKEY

Thai Turkey image

Looking for new life for your leftover turkey? Here it is! I believe I found this in Good Housekeeping.

Provided by Michelle S.

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb leftover turkey meat, coarsely shredded
3 green onions, sliced
1 medium red pepper, very thinly sliced
1 clove garlic, minced
2 tablespoons soy sauce
1 tablespoon chopped cilantro
1 tablespoon honey
1 1/2 teaspoons curry powder
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon salad oil
1/3 cup water

Steps:

In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
In a 10 inch skillet over high heat, warm the salad oil.
Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
Serve over cooked rice and garnish with more cilantro if you wish.

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