Turkey Pad Thai

Why We Love This Recipe For Turkey Pad Thai

The perfectly balanced flavor profile of this Ground Turkey and Rice Noodle dish is just one of the things that makes it special. Being able to get it on the table in just 30 minutes is a major bonus, too.

It is healthy, in part, because the Napa cabbage bulks up the serving size and takes place of some of the calorie-dense noodles. Each serving has only 3 grams of saturated fat. So at long last, here is the healthy seasonal Pad Thai!

Key Ingredients For This Ground Turkey Pad Thai

Ground Turkey

Ground turkey provides protein, fat and a variety of nutrients and minerals. It is lower in saturated fat than beef.

Brown Sugar

The caramel notes of brown sugar add a much needed sweetness to balance the tangy acidic flavors.

Lime Juice, Thai Fish Sauce and White Vinegar

Lime juice, thai fish sauce and white vinegar work together to add a fresh, tangy acidic flavor profile that complements the sweet creamy notes.

Napa Cabbage

The mild and slightly sweet taste of Napa Cabbage is perfect for this dish. It is low in calories, but full vitamins and antioxidants making it a great way to bulk up each delicious serving. Try our sauteed Napa Cabbage, Napa Caesar and this Napa and Ramen Salad for more ways to use this favorite low-cal veggie!

Lite Coconut Milk

Lite coconut milk contains less fat than regular coconut milk, but still adds a creamy texture and delicate flavor.

Nuts and Fresh Herbs

Roasted cashews or peanuts and fresh cilantro and thai basil are a great way to top off this dish. The crunchy nutty flavors and fresh brightness of the herbs complement the overall sweet and sour flavor profile.

Other Ingredients For This Recipe

• 6 ounces Thai stir-fry rice noodles
• 2 tablespoons tomato paste
• 4 teaspoons canola oil
• 1 bunch scallions, sliced and whites and green parts divided

Step By Step Instructions For Healthy Pad Thai

Step 1: Prepare noodles

Bring a kettle of water to a boil. Place noodles in a low wide baking dish. Pour boiling water over the noodles to completely submerge them and swish them around a little bit. Let sit 10 minutes to soften, agitating gently once or twice to prevent clumping. Drain and rinse with cold water.

Step 2: Combine the sauce ingredients

Meanwhile, whisk brown sugar, tomato paste, lime juice, fish sauce and vinegar in a small bowl. Set aside.

Step 3: Cook the turkey and veggies and transfer to a bowl

Heat oil in a large skillet over medium high heat. Add turkey and scallion greens. Crumble and stir the meat with a wooden spoon as it browns. Cook until the meat is cooked through, 6 to 9 minutes. Add cabbage and coconut milk and reduce heat to medium. Stir until the cabbage is just slightly wilted, 1 to 2 minutes. Transfer the turkey mixture to a large bowl.

Step 4: Finish and serve

Add the reserved sauce to the skillet and the drained noodles and cook over medium heat, stirring, until the noodles are heated through, about 1 minute. Transfer the noodle mixture to the bowl with the turkey, add the scallion greens and toss to coat. Serve each portion topped with the herbs and nuts.

FAQ’s and Expert Tips

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• This Slow Cooker Thai Chicken Coconut Soup is loosely based on the classic Thai soup- Tom Kha Gai, but I’ve loaded it up with veggies and rice noodles to make it a easy, hearty and healthy weeknight meal.
• Thai-style fish cakes with herbal salad made with Tilapia, cooked in coconut oil and served with a flavorful shredded salad with fresh lime, mint, cilantro and basil. It’s a flavor explosion! 
• I marinated this Grilled Skirt Steak in an easy Coconut Lime combination that gives it Thai-inspired flavor.
• Just a simple platter of sliced tomatoes with a #stupideasy 4 ingredient Thai Basil dressing.