Entrées
Turkey Asparagus Cauliflower Risotto
Turkey Pad Thai
1
bowl
Serving Size
Ingredients
Turkey Pad Thai
Yield: 2 bowls
1 tbsp.
Peanut oil
3 ea.
Thai peppers
1 tbsp.
Fresh garlic, minced
5 tbsp.
Green onions, sliced thin
2 tbsp.
Peanuts, toasted and crushed
¼ cup(s)
Raw carrots, julienned
1 cup(s)
Bean sprouts
1 ea.
Egg
7 oz.
Rice noodles (soaked in warm water for 30 minutes)
¾ cup(s)
Pad Thai Sauce
1 tbsp.
Peanuts, toasted and chopped
1 tbsp.
Cilantro, chopped
Directions
- 1. Heat a sauté pan with the peanut oil until very hot.
- 2. Add the Turkey Medallions and Thai peppers. Sear and stir-fry for 20–30 seconds.
- 3. Add the garlic, 4 tablespoons of green onions, the crushed peanuts, the carrots and ¾ cup of bean sprouts. Stir-fry for 30–45 seconds.
- 4. Add the raw egg and stir-fry into the vegetables.
- 5. Add the soaked noodles and the Pad Thai Sauce. Bring to a boil.
- 6. Toss and blend the noodles well with all of the ingredients in the pan.
- 7. Pour into a serving bowl, bringing the Turkey Medallions to the top.
- 8. Garnish with ¼ cup of bean sprouts and 1 tablespoon each of green onions, chopped peanuts and cilantro.
Ingredients
Pad Thai Sauce
Yield: 4 quarts
2 cup(s)
Granulated sugar
2 cup(s)
Seasoned rice vinegar
1 cup(s)
Fish sauce
1 cup(s)
Soy sauce
½ cup(s)
Tamarind paste
Directions
- 1. Combine all the ingredients in a heavy-duty saucepan and blend well with a wire whip.
- 2. Bring to a boil, and then reduce to a simmer over medium-low heat.
- 3. Pour the sauce into a storage container and cool down in an iced water bath.
- 4. Once the sauce is cool, cover and refrigerate.
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