Drunken Noodles (Pad Kee Mao) with Ground Turkey
Drunken Noodles, or Pad Kee Mao, is a beloved dish in Thai cuisine that combines the comforting chewiness of wide rice noodles with a medley of bold flavors and fresh ingredients. This version, featuring ground turkey, is not only a healthier alternative but also incredibly easy to whip up for a weeknight dinner or a weekend treat. The dish is vibrant, spicy, and packed with aromatic herbs, making it a true delight for the senses. Let’s dive into the top reasons to make this delicious meal, gather our ingredients, and get cooking!
Top Reasons to Make Drunken Noodles (Pad Kee Mao) with Ground Turkey
- Quick and Easy: This dish comes together in under 30 minutes, perfect for busy weeknights.
- Flavor Explosion: A combination of savory sauces and fresh herbs creates a symphony of taste that’s sure to impress.
- Customizable: Adjust the spice level and ingredients according to your preferences or what you have on hand.
- Healthy Comfort Food: Ground turkey is a lean protein, making this a lighter option without sacrificing flavor.
- One-Pan Wonder: Less cleanup is always a win, and everything cooks together in one pan.
Ingredient List
- 8 ounces wide rice noodles
- 1/4 cup liquid aminos
- 3 tablespoons water
- 3 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon coconut sugar
- 1 teaspoon sriracha (optional)
- 3 tablespoons avocado oil
- 1 pound ground turkey
- 2 Thai chilis, de-seeded and minced
- 4 cloves garlic, minced
- 1 bunch green onions, chopped
- 1/2 cup fresh basil, chopped
Hardware & Gadgets
- Large Skillet or Wok: Ideal for stir-frying your noodles and turkey.
- Pot: For boiling the rice noodles.
- Wooden Spoon or Spatula: To stir and combine ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Cutting Board and Knife: For chopping vegetables and herbs.
Make Drunken Noodles (Pad Kee Mao) with Ground Turkey: A Simple Method
Step 1: Prepare the Noodles
Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Step 2: Mix the Sauce
In a small bowl, combine the liquid aminos, water, oyster sauce, fish sauce, coconut sugar, and sriracha (if using). Whisk together until the sugar is dissolved and the mixture is well combined.
Step 3: Cook the Ground Turkey
In a large skillet or wok, heat the avocado oil over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.
Step 4: Add Aromatics
Add the minced Thai chilis and garlic to the skillet with the turkey. Sauté for an additional 1-2 minutes until fragrant.
Step 5: Combine Noodles and Sauce
Add the cooked rice noodles to the skillet, followed by the sauce mixture. Toss everything together gently to ensure the noodles are well coated with the sauce.
Step 6: Finish with Green Onions and Basil
Stir in the chopped green onions and fresh basil. Continue to cook for another minute or two until the herbs are wilted and everything is heated through.
Step 7: Serve and Enjoy
Serve your Drunken Noodles (Pad Kee Mao) with Ground Turkey hot, garnished with additional basil or sliced chilis if desired. Enjoy the rich flavors and delightful textures!
In-Season Flavor Ideas
- Add seasonal vegetables like bell peppers, snap peas, or carrots for extra crunch and nutrition.
- Incorporate seasonal herbs such as cilantro or mint for a fresh twist.
- Experiment with different proteins like shrimp or tofu for variation.
- Try adding a squeeze of lime juice for a zesty finish.
Troubles You Can Avoid
Here are some common pitfalls and how to avoid them:
- Overcooking the Noodles: Make sure to cook the rice noodles just until al dente, as they will continue to cook in the skillet.
- Too Much Sauce: Be cautious with the amount of sauce; start with less and add more if needed to avoid soggy noodles.
- Burning the Garlic: Garlic can burn quickly; add it to the pan after the turkey has started to brown for the best results.
- Not Enough Flavor: Taste and adjust the seasoning as needed. A little extra fish sauce or a pinch of salt can enhance the dish.
Storing Tips & Timelines
Here’s how to store your Drunken Noodles for future enjoyment:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While fresh noodles are best, you can freeze leftovers for up to a month. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or a little oil to prevent sticking.
Drunken Noodles (Pad Kee Mao) with Ground Turkey Q&A
Can I use other types of noodles for this recipe?
Absolutely! While wide rice noodles are traditional, you can substitute them with egg noodles or even whole wheat pasta for a different texture.
How can I make this dish vegetarian or vegan?
To make a vegetarian or vegan version, substitute ground turkey with crumbled tofu or tempeh and use soy sauce in place of oyster sauce.
What can I serve with Drunken Noodles?
This dish is a complete meal on its own! However, it pairs well with a side of fresh spring rolls or a light cucumber salad for added crunch.
Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce and chop the vegetables a day in advance. You can also cook the noodles and turkey ahead of time, then combine everything when you’re ready to serve.
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Cooking Drunken Noodles (Pad Kee Mao) with Ground Turkey is a delightful experience that brings the flavors of Thai cuisine right to your home. The combination of tender noodles, savory turkey, and fresh herbs creates a meal that is both satisfying and vibrant. Whether you’re sharing it with family or enjoying it solo, this dish is sure to become a favorite in your recipe rotation. Happy cooking!
Drunken Noodles (Pad Kee Mao) with Ground Turkey
Ingredients
Equipment
Method
- Step 1: Prepare the Noodles. Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
- Step 2: Mix the Sauce. In a small bowl, combine the liquid aminos, water, oyster sauce, fish sauce, coconut sugar, and sriracha (if using). Whisk together until the sugar is dissolved and the mixture is well combined.
- Step 3: Cook the Ground Turkey. In a large skillet or wok, heat the avocado oil over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.
- Step 4: Add Aromatics. Add the minced Thai chilis and garlic to the skillet with the turkey. Sauté for an additional 1-2 minutes until fragrant.
- Step 5: Combine Noodles and Sauce. Add the cooked rice noodles to the skillet, followed by the sauce mixture. Toss everything together gently to ensure the noodles are well coated with the sauce.
- Step 6: Finish with Green Onions and Basil. Stir in the chopped green onions and fresh basil. Continue to cook for another minute or two until the herbs are wilted and everything is heated through.
- Step 7: Serve and Enjoy. Serve your Drunken Noodles (Pad Kee Mao) with Ground Turkey hot, garnished with additional basil or sliced chilis if desired. Enjoy the rich flavors and delightful textures!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add seasonal vegetables like bell peppers or snap peas for extra crunch.
- Reheat in a skillet over medium heat with a splash of water to prevent sticking.
