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boiling water brown sugar serving fish sauce rice vinegar hot sauce turkey linguini vegetable oil yellow onion garlic eggs carrot peanuts fresh cilantro bean sprouts scallions
Viewed: 48 - Published at: 4 years agoIngredients
- 1/4 cup boiling water
- 1/4 cup brown sugar
- 2 limes, 1 juiced and 1 cut into wedges for serving
- 1/4 cup fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha hot sauce
- 1 1/2 cups shredded or cubed cooked turkey
- 8 ounces linguini, broken in half
- 2 tablespoons vegetable oil
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 3 eggs, slightly beaten
- 1 large carrot, grated
- 1/2 cup chopped peanuts
- 1/2 cup chopped fresh cilantro
- 2 cups bean sprouts
- 3 scallions, cut into 3/4-inch pieces
Method
- To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve.
- Add the lime juice, fish sauce, rice vinegar, and sriracha and stir.
- Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish.
- Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions.
- Drain, and set aside.
- Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking.
- Add the onions and stir fry 1 minute.
- Add the garlic and stir.
- Then add the eggs and cook for 30 seconds, stirring.
- Add the linguini and turkey with sauce and cook, stirring for a few minutes.
- Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion.
- Serve with lime wedges, if desired.
