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Culinary Carrie: Turkey Pad Thai

CulinaryCarrie's picture
It’s the day after Thanksgiving are you already tired of turkey sandwiches and turkey soup? My Turkey Pad Thai is the perfect way to use some of your leftover turkey in a completely different, non-traditional way that your family and guests will love.
For the pad thai sauce
  Tamarind paste 1⁄2 Cup (8 tbs)
  Thai fish sauce 1⁄2 Cup (8 tbs)
  Palm sugar 1⁄2 Cup (8 tbs)
  Thai chili 2 Teaspoon
For the phad thai
  Turkey meat 2 Cup (32 tbs), cooked, shredded
  Rice noodles 250 Gram, boil (Mung bean noodles or bean thread noodles)
  Peanut oil/Any vegetable oil 2 Tablespoon
  Garlic 1 Tablespoon, mince
  Eggs 6 Medium (fresh in shell)
  Bean sprouts 1 Cup (16 tbs)
  Spring onions 2 Bunch (200 gm), cut into 2 inch pieces (or only green part of Chinese garlic chives)
  Roasted peanuts 1 Cup (16 tbs)
  Limes 1 Small, wedged

1. Cut the garlic chives in to 2 inch pieces, mince the garlic, keep it aside.
2. Cut the limes in wedges.
3. In a small bowl soak the tamarind in ½ cup hot water and press to mix, drain keep it aside.

4. In a sauce pan simmer the tamarind pulp along with fish sauce, palm sugar and thai chili powder for five minute, once done keep it aside.
5. In a large pot boil the phad thai noodles in boiling water for 30 seconds for thin rice noodles and 1 minute for thicker Pad Thai noodles.
6. Drain and rinse in cold water. Set aside.
7. In large greased hot pan saute garlic with the oil for 30 second or until brown add the noodles and saute, now add ¼ cup of the sauce and stir for 30 second.
8. Move the noodles on one side and crack in 2 eggs in it and let it cooks, once the eggs are cooked mix the noodles with the egg.
9. Add the turkey meat, bean sprouts and garlic chives stir fry for few more minutes.

10. Sprinkle some chopped peanut and serve the turkey phad thai noodles along with a lime wedge.

You can make your Pad Thai sauce vegetarian by using soy sauce instead of fish sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Pad Thai literally means “Thai fry”. It’s a satisfying one-dish noodle stir-fry full of different isolated flavors that come together in a balance of salty, sour, spicy and sweet. Once you have your ingredients prepared cooking time is less than 10 minutes. Make sure you have your sauce already made, your noodles ready and your other ingredients chopped and prepared because things tend to move pretty fast in a hot wok. If this is the first time you’re using it, make sure your wok is properly seasoned before you begin.
Pad Thai with Turkey

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Nutrition Rank

Nutrition Facts

Serving size

Calories 622 Calories from Fat 214

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 240.5 mg80.2%

Sodium 1388.7 mg57.9%

Total Carbohydrates 69 g23.1%

Dietary Fiber 4.2 g17%

Sugars 19.6 g

Protein 33 g66.1%

Vitamin A 11.1% Vitamin C 18%

Calcium 10.8% Iron 22.6%

*Based on a 2000 Calorie diet

Culinary Carrie: Turkey Pad Thai Recipe Video, Pad Thai With Turkey