Thai Turkey Stir-Fry
serves 4
You can use leftover sauce from Thai curried shrimp and vegetables from Asian-style brown rice with vegetables for this variation on classic pad thai, or follow the recipe as written. This recipe is part of Andrew Schloss's Sunday Dinners.
1 (3 3/4-ounce) package cellophane noodles
2 tablespoons vegetable oil
1/2 pound ground turkey, broken up
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon minced ginger
2 tablespoons ketchup
1 tablespoon fish sauce
1 teaspoon lemon juice
2 teaspoons sugar
2 eggs, beaten
4 stalks asparagus, trimmed and cut into 1-inch pieces
4 shiitake mushrooms, stems discarded, sliced
8 snowpeas, stemmed
1/4 cup bean sprouts
1/4 cup slivered almonds, toasted
2 fennel bulbs, thinly sliced
2 tablespoons chopped cilantro
2 tangerines, peeled and sliced
prep: 25 minutes
total: 35 minutes
large bowl
colander
large wok
1. Cover the cellophane noodles with hot water and soak for 15 minutes until soft and pliable. Drain and set aside.
2. Heat the oil in a large wok until smoking. Add the turkey and stir-fry until it loses its raw look, about 1 minute. Add the garlic and pepper flakes and stir-fry another 10 seconds. Add the vegetables and cook until tender, 3-4 minutes.
3. Whisk together the ketchup, fish sauce, lemon juice and sugar and add to the wok along with the vegetables. Toss to coat, and heat until boiling, about 10 seconds.
4. Add the drained noodles and eggs and stir-fry for 1 minute.
5. Turn onto a plate, garnish with the bean sprouts, almonds, fennel, cilantro and tangerine sections and serve.
