Noodles are popular in every country. In Italy, it’s pasta with tomato sauce or meat sauce, sometimes extruded shapes, or prepared in long twirling strands. In Asia, it’s either ramen, udon, or some form of rice noodles served in broth or a light soy based sauces, then tossed with meat and vegetables. These dishes are all highly sought-after foods in restaurants, but are just as easy to make at home in your own kitchen.
Thai-style noodles are a quick-fix meal at home. In my recipe, Pad Thai or rice-stick noodles are soaked in hot water, no boiling necessary, and tossed into a wok, or deep skillet with browned ground turkey for a fantastic better than take-out tasting meal. The sauce is a mix of fish and soy sauces with a bit of freshly grated ginger, and a couple of arbol chili peppers for some heat. The entire meal is done in under 30 minutes, which makes it nice on a busy weeknight. These slurp-able noodles are fun to serve in deep bowls, and watch disappear in minutes.
8 ounces Pad Thai or 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 sautéing meat). Pour boiling water over top and let soak for 20 minutes.
- In a large wok or sauté pan, add 2 teaspoons oil and place over medium-high heat. Add turkey and onion and sauté 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!