Noodles are a popular dish in every country. In Italy, it’s pasta with tomato sauce or meat sauce, sometimes shaped or cooked in long strands. In Asia, it’s either Ramen, Udon or some form of rice noodles served in broth or a light sauce, then tossed with meat and/or vegetables. These dishes are all highly sought after in restaurants, but are just as easy to make right at home in your own kitchen.
Thai noodles are a quick-fix meal. Pad Thai or Rice-Stick Noodles can be soaked in hot water, no boiling necessary, and tossed into a wok or skillet of browned ground turkey for a fantastic take-out tasting meal. In this recipe, the sauce is a mix of fish and soy with a bit of fresh ginger, and an Arbol chili pepper for some heat.
The entire meal is done in under 30 minutes, which makes it great for a busy weeknight. The slurpable noodles are fun to serve for all family members, but especially those who enjoy eating out of a bowl.
8 ounces Pad Thai or Wide Rice Stick Noodles
2 dried Arbol chilies or 1 fresh Thai chili
1 pound ground turkey
1 small white onion, diced
1 clove garlic, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoon fresh grated ginger
1 teaspoon sesame oil
2 scallions, sliced
1 lime, cut in half
- In a large bowl, add noodles and dried chilies (if using a fresh chili, add when sauteing meat). Pour boiling water over top and let soak for 20 minutes.
- In a large wok or saute pan, add 2 teaspoons oil and place over medium-high heat. Add turkey and onion and saute for 4 minutes, until almost browned. Add garlic and cook for 1 minute.
- Make a well in center of meat and add soy sauce, fish sauce, ginger and sesame oil, cook for 30 seconds. Fold meat into sauce and toss to coat. Add drained noodles and chilies to pan and toss with tongs to incorporate meat. Spoon into bowls and sprinkle with scallions and a little squeeze of lime over top. Enjoy!