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  Turkey tenderloins 1 1⁄2 Pound, cut into 3/4 inch pieces (1 Package)
  Red bell pepper 1 , cut into short thin strips
  Reduced sodium chicken broth 1 1⁄4 Cup (20 tbs), divided
  Reduced sodium soy sauce 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Crushed red pepper flakes 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Green onions 3 , cut into 1/2 inch pieces
  Peanut butter 1⁄3 Cup (5.33 tbs) (Creamy / Chunky, Not Natural Style)
  Cooked vermicelli pasta 12 Ounce (Hot)
  Peanuts/Cashews 3⁄4 Cup (12 tbs), chopped
  Cilantro 3⁄4 Cup (12 tbs), chopped

PLACE turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker.
Cover and cook on LOW 3 hours.
MIX cornstarch with remaining 1/4 cup broth in small bowl until smooth.
Turn slow cooker to HIGH.
Stir in green onions, peanut butter and cornstarch mixture.
Cover and cook 30 minutes or until sauce is thickened and turkey is no longer pink in centers.
Stir well.
Serve over vermicelli.
Sprinkle with peanuts and cilantro.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Cook Time: 
30 Minutes

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