Got left over turkey? Turkey Pad Thai is a great way of using up all that left over turkey. There’s no better way to enjoy Thanksgiving extras than with these delicious leftover turkey recipes. This recipe is one of those, trust me!
Pad thai, phat thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country’s cuisine. It is typically made with rice noodles, a protein, peanuts, a scrambled egg, and bean sprouts, among other vegetables. Wikipedia
Turkey is a very rich source of protein, niacin, vitamin B6 and the amino acid tryptothan. Apart from these nutrients, it is also contains zinc and vitamin B12. The skinless white meat of turkey is low on fat and is an excellent source of high protein. Turkey also contains anti-cancer properties.
You can definitely freeze any Turkey Pad Thai leftovers of this recipe but keep in mind that the noodles texture might change a little bit when you freeze it. I would recommend fully defrosting it before you heat it up if you do freeze any leftovers. Turkey also freezes very really well.
Not what you are looking for? Try these other amazing Appetizer recipes:
PrintTurkey Pad Thai
An excellent recipe to use up leftover turkey…turkey pad thai!
- Prep Time: :10
- Cook Time: :05
- Total Time: :15
- Yield: 4
- Method: Stir Fry
- Cuisine: Asian
Ingredients
Instructions
- To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer’s directions. Drain, and set aside.
- Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired.