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Turkey Pad Thai recipe, planning ahead for leftovers…

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How are your plans coming along for this unusual Thanksgiving? We are having a small family dinner at our Cabin on Orcas Island. With the smaller kitchen and everything else being sideways I am planning quite different menu than usual this year. Instead of a whole bird I am going to make these Braised Turkey legs and this Buttermilk Brined Turkey Breast so that the different parts of the turkey can receive a treatment that truly compliments their particularities.

Braised Turkey Leg recipe from Bon Appétite magazine

Braised Turkey Leg recipe from Bon Appétite Magazine

IF all goes as planned, the long slow brine will break down the connective tissue of the legs so the meat becomes fall~off~the~bone tender and the buttermilk brine will help to keep the lean turkey breast moist and tender.

Buttermilk-Brined Turkey Breast recipe by the New York Times

Buttermilk~Brined Turkey Breast recipe from the New York Times

As I make my shopping list I am also planning how to best use the leftovers for the long weekend {so I only have to go to the store once}. The first thing that came to mind is a Turkey Pad Thai I made a couple of years ago. This famous Thai dish is a unique way make the most of leftover turkey, it is SO full of exotic flavors and tender noodles, quite a contrast to the typical Thanksgiving dinner. See the how easy it is to make and what ingredients to add to your shopping list below

Have you ever wondered what makes Phad Thai taste so good? My kids always order it from our local Thai restaurant, and, I must admit, I love indulging in a couple of slurps of their noodles. I thought they tasted so delicious just because they were just fabulous noodles {and maybe because I tend to maintain a carb deprived diet}. Then, I came across this recipe and realized that Phad Thai taste so good because of the very complex sauce the noodles have absorbed before being served.

In fact, the 3 primary ingredients of the sauce have become pantry staples for me. When I taste a dish that is “missing something” a part of this flavorful trio usually hits the spot. Fish Sauce provides an “umami”, earthy, yeasty, slightly salty taste; Tamarind Paste offers Tangy {with a capital T} twang, with a ripe fruit element; and Thai Chili~garlic sauce? It wakes up anything it meets!

So, here is the path I took to achieve authentic Thai deliciousness. In addition to left over turkey meat I used brussels sprouts in place of bean sprouts, but you could add a little of both.

Turkey Pad Thai

{serves 4}
Ingredients

14 ounce Rice Noodles

1 1/2 tablespoon Tamarind Paste or Purée

1/2 cup boiled water

4 tablespoons fish sauce

5 tablespoons chili garlic sauce

5 tablespoons maple syrup

6 scallions, coarsely chopped

6 cloves garlic, minced

1/2 red onions, diced

1/2 bunch of cilantro, chopped

1 lime cut into 1/8, all white membrane removed

2 tablespoons high heat oil, like grape seed

2 cups cooked, cubed turkey meat

3 cups Brussels sprouts, cut in quarters {or 3 cups of fresh bean sprouts, or go with a combination of the two}.

1/2 cup chicken broth {as needed}

1/4 cup red wine vinegar {as needed}

1/4 cup chopped peanuts {optional}

Preparation

Soak 14 oz. of rice noodles in cold water. The noodles need to be soaked until they are soft but still a little crunchy inside {30 minutes to an hour will do}.
To make the sauce:  Pour 1/2 cup boiled water into a small mixing bowl, stir in 1&1/2 tablespoons of tamarind paste and stir until it dissolves. Next, add 4 tablespoons of fish sauce to the bowl; then 5 tablespoons of chili garlic sauce; finally I add 5 tablespoons of maple syrup {the recipe calls for brown sugar, but I prefer the earthier, richer, less~sweet flavor of pure maple syrup}.
Heat a wok or large skillet over medium heat, add the oil, when just warm add the chopped onions to the oil and sautée until just turning translucent, add 1/2 of the chopped garlic. Next, rinse the softened noodles with cool water and add them to the wok. Use two wooden spoons to stir fry the noodles for about 5 minutes “lifting and turning” until the noodles are chewy al dente. If the noodles get a little sticky add more oil, chicken broth and/or rice wine vinegar in the pan to loosen the noodles.
To the noodles add the chopped, cooked turkey breast….and about 3 cups of 1/4’d brussel sprouts {I had roasted them with olive oil, salt and pepper for dinner the night before} or add the more traditional bean sprouts. Toss this mixture together.
Next, add the chopped scallions, cilantro and remaining garlic to the wok and pour on that fabulous sauce. Continue to toss everything together until everything is equally coated. Serve with lime wedges and chopped peanuts {if desired} and a side dish of the Chili Garlic Sauce.

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