{Low(er) Fat} Pad Thai
  • 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
  1. In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.
  2. In a small bowl, combine the fish sauce, Worcestershire, sweet chili and hot chili sauce. Stir until the sugar dissolves. Set aside.
  3. 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.
  4. Add the turkey and cook until brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.
  5. 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.
  6. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through.
  7. 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/