Stir-fry turkey with green beans and rice noodles is a nice change of pace from chicken and beef. Add zip by using Pad Thai sauce and make it quickly using pre-prepped “steam in bag” green beans. If you can’t find rice noodles, it is still good over rice!
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 Package of ground turkey (in my local market you can buy white meat-only, or a mixed pack with white and dark meat; I prefer the white meat variety for health reasons, but it is by preference)
- 1 Package of “steam in bag” green beans
- 2 tbs peanut oil
- 4 oz of Pad Thai sauce
- 1/2 pkg of wide rice noodles
- 2 tbs fish sauce
- 2 tbs soy sauce
- 1 1/2 tsp rice wine vinegar
- 1 1/2 tsp garlic paste
- 1 1/2 tsp ginger paste
- 1 tsp ground black pepper
- 1 tsp salt
- 1 dried thai chili (optional; skip if do not like spice)
- 2 tbs dry roasted peanuts, chopped
Cooking instructions
- Heat oil in a large wok (high heat)
- Stir in ginger, garlic, the thai chili; stir so that ingredients don’t burn
- Add turkey and stir until cooked; this is quick, so don’t leave the wok unattended!
- Bring 4 qts of water and the salt to a rolling boil
- Combine the soy and fish sauces, vinegar and pepper to the turkey until the meat is coated
- Toss in the green beans and continue stirring until the beans begin to soften (~5 minutes)
- Add 3 tbs water to the wok, cover and turn down the heat to medium
- Drop the rice noodles into the boiling water; be sure to stir the noodles so that they don’t stick together; cooking should take 4-4 1/2 minutes — they should be al dente
- Drain the noodles, rinse with cold water to stop the cooking process; set aside
- After the turkey and beans have steamed for about 10 minutes and the beans are crunchy, but cooked through, add the Pad Thai sauce and noodles
- Mix thoroughly and serve with chopped peanuts for garnish
Note: If your local market doesn’t carry some of the ingredients used in the recipes on this blog, Amazon is a great resource.