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.