Post Thanksgiving Meals: Turkey Pad Thai
By: Leah Rodrigues
Published: November 26, 2014

A good rule of thumb for turkey leftovers is that anything you can make with chicken, you can easily substitute with turkey.  This quick and easy Thai take out recipe is far from your average leftover dish.  The chewy rice noodles paired with a sweet, salty, and sour sauce and cooked with eggs, bean sprouts, peanuts and hot sauce are an explosion of flavor in your mouth.  Turkey pad Thai goes far beyond the classic Thanksgiving sandwich.
Turkey Pad Thai
Ingredients:
	1/4 cup fish sauce
	1/4 cup plus 2 tbs rice vinegar
	4 tablespoons granulated sugar or palm sugar, or less if desired
	8 ounces Thai rice noodles, ¼" wide
	8 ounces turkey
	2 tablespoons dried shrimp (optional)
	3 tablespoons vegetable oil
	2 garlic cloves, finely minced
	2 eggs
	3/4 pound bean sprouts
	3 scallions, sliced
	3/4 cup ground peanuts
	1 tablespoon roasted red chili peppers
	Lime wedges
	Directions:
	Step 1: Combine first four ingredients and let sit until sugar dissolves.
	Step 2: Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes.
	Step 3: Cut turkey into bite size pieces.
	Step 4: Rinse dried shrimp (if using) in water and drain.
	Step 5: Heat oil in a wok or large skillet over medium high heat, add in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the turkey and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a 3 to 5 minutes.
	Step 6: Reduce heat to medium-low. Push some of the noodles aside to one end of the wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook undisturbed until the yolks are opaque, about 2 to 3 minutes. (take a peek if unsure). Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another 2 minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.