Turkey pad thai

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 1 small head 8 cups napa cabbage or chinese cabbage
  • 2 tbsp Basil
  • 1/3 cup Cashews or peanuts, roasted
  • 2 tbsp Cilantro
  • 1 bunch Scallions

• Canned Goods

  • 1/2 cup Coconut milk, lite
  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Lime juice
  • 2 tbsp Thai fish sauce

• Pasta & Grains

  • 6 oz Thai stir-fry rice noodles

• Baking & Spices

  • 3 tbsp Brown sugar

• Oils & Vinegars

  • 4 tsp Canola oil
  • 1 tbsp White vinegar

Found on healthyseasonalrecipes.com

Directions

• Bring a kettle of water to a boil. Place noodles in a low wide baking dish. Pour boiling water over the noodles to completely submerge them and swish them around a little bit. Let sit 10 minutes to soften, agitating gently once or twice to prevent clumping. Drain and rinse with cold water.
• Meanwhile, whisk brown sugar, tomato paste, lime juice, fish sauce and vinegar in a small bowl. Set aside.
• Heat oil in a large skillet over medium high heat. Add turkey and scallion greens. Crumble and stir the meat with a wooden spoon as it browns. Cook until the meat is cooked through, 6 to 9 minutes. Add cabbage and coconut milk and reduce heat to medium. Stir until the cabbage is just slightly wilted, 1 to 2 minutes. Transfer the turkey mixture to a large bowl.
• Add the reserved sauce to the skillet and the drained noodles and cook over medium heat, stirring, until the noodles are heated through, about 1 minute. Transfer the noodle mixture to the bowl with the turkey, add the scallion greens and toss to coat. Serve each portion topped with the herbs and nuts.

Nutrition