I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Wednesday, February 8, 2017

Turkey Pad Thai

I made this one way back when I had leftover turkey from Christmas and finally got it to the blog. Best leftover turkey recipe ever! No turkey, no problem...just substitute cooked chicken.


3/4 cup chopped cooked turkey
3/4 lb bean sprouts
6 oz rice noodles
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
1/4 tsp garlic powder
2 garlic cloves, minced
Handful of spinach, chopped
1 egg
1/2 tsp dry basil
2 tbsps vegetable oil

Sauce: 
3 tbsps brown sugar
3 tbsps turkey or chicken broth
2 tbsps white wine vinegar
2 tbsps soya sauce
2-3 tsps sriracha

Garnish:
1/4 cup peanuts
1 green onion, sliced



Pour hot water over rice noodles and stir until soft. Drain, toss with a little oil and set aside.

Mix the sauce ingredients together and set aside as well.

In a large skillet heat 1 tbsp oil and add the vegetables (except bean sprouts) along with the minced garlic. Cook 4-5 minutes.

In a wok heat another tbsp oil and toss the turkey and noodles together with garlic powder and basil.


Add sauce and stir until thickened. Make a hole in the center and crack the egg into it. Let it sit for 30 seconds then stir well to coat the noodles.


Return the veggies to the pan and add the bean sprouts. Cook 2 or 3 more minutes. Add the chopped spinach and serve topped with peanuts and green onion.


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