- 8 ounces dried brown rice noodles
- 2½ tablespoons fish sauce
- 1½ tablespoons worcestershire sauce
- 2 teaspoon hot chili sauce (such as Sriracha)
- ½ cup sweet chili sauce ("no added sugar" version if you can find it)
- 1¼ pound ground turkey
- ¼ teaspoon cayenne
- 3 tablespoons vegetable oil
- 2 tablespoons garlic; minced
- 1 red bell pepper; sliced
- 3 large eggs
- 2 cups bean sprouts
- 2 cups green onions; sliced
- 2 tablespoon lime juice
- ¼ cup chopped roasted unsalted peanuts
- ¼ cup chopped fresh cilantro
- In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.
- In a small bowl, combine the fish sauce, Worcestershire, sweet chili and hot chili sauce. Stir until the sugar dissolves. Set aside.
- Season the turkey with cayenne. In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds.
- Add the turkey and cook until brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.
- Add a little more oil if necessary and add the red peppers. Cook, stirring until just getting crisp/tender, about 2 minutes. Add the eggs and cook, stirring, until just set, about 45 seconds.
- Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through.
- Add the turkey, lime juice and peanuts, and cook for 30 seconds. Transfer to a serving platter and sprinkle with cilantro and more peanuts. Serve immediately.
Recipe by Raisin & Fig at https://www.raisinandfig.com/pad-thai-recipe/
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