Tag Archives: thai recipes

Turkey Leftover Recipe-Turkey Pad Thai

blog-pad-thai

Wondering what to do with all the leftover turkey? Try this easy recipe using your turkey to make a delicious pad thai. It’s a light and refreshing dish, especially after the over indulging on Thanksgiving. Give it try. If you don’t have left over turkey save the recipe for when you have leftover chicken or for a fast weeknight dinner use a store bought roasted chicken.

From by the bay wishing you delicious leftover food memories!

Maryann

Turkey Pad Thai

Serves 6

Ingredients for Sauce

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 5 tablespoons sugar
  • 1/4 teaspoon red chili flakes

Ingredients Pad Thai

  • 4 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon shallots, chopped
  • 1 cup shredded turkey meat
  • 2 eggs, lightly beaten
  • 1 package pad Thai brown rice noodles, cooked according to directions
  • 5 ounces bean sprouts
  • 1 cup chopped napa cabbage

Ingredients to garnish

  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup scallions, sliced thinly
  • 1 lime cup into wedges

Directions

In a small bowl place all the ingredients for the sauce, whisk well and set aside. Heat 2 tablespoons of oil in a large saute pan. Add garlic, shallots and turkey. Heat for 1 to 2 minutes until the garlic and shallots are softened. Set aside. Heat remaining oil, then add the eggs and scramble, reduce heat and add sauce, cabbage and noodles. Mix well. Add back the turkey mixture along with bean sprouts and mix well again. Turn pad Thai on to a platter , top with garnish and serve immediately.

Spicy Asian Minced Beef in Lettuce Cups

Perhaps my favorite Chinese restaurant in New York City is one that is close to my apartment on the East River midtown, the glorious Mr. Chow’s. One of my favorite dishes is minced chicken served in lettuce cups. So when I started to read Nigella Lawson’s cookbook years ago “Forever Summer” she had me with that title by the way.  No surprise here that one of my favorite dishes would be her Thai Crumbled Beef in Lettuce Wraps! I’ve made this dish many , many times, especially for a quick week night recipe when you are looking for something light to eat, quick to make and delicious to eat. Below is my twist on her recipe, clearly inspired by the many Asian versions of minced meat served in lettuce. You will definitely want to try this recipe!

From by the bay, wishing you lovely food memories cupped in  lettuce!

Maryann

blog minced meat let cup

Spicy Asian Minced Beef in Lettuce Cups

Adapted from Nigella Lawson’s  cookbook “Forever Summer”

Ingredients

1 teaspoon vegetable oil

1 red bird’s eye red chili, finely chopped

1 garlic clove, minced

1 pound ground sirloin beef

1 tablespoon thai fish sauce ( nam pia)

4 scallions, white and light greens parts only, finely chopped

zest and juice of one lime

4 tablespoons chopped cilantro

1 head of iceberg or romaine lettuce, leaves separated

Directions

Put the oil in a non-stick frying pan on medium heat and when warm add the finely chopped chillies and garlic cook for a couple of minutes, stirring occasionally. Add garlic and saute another minute.  Add the beef, turn up the heat and, break up the ground beef with a wooden spoon or fork, cook for 3 or 4 minutes till no trace of pink remains. Add the fish sauce and, still stirring, cook till the liquid’s evaporated. Off the heat, stir in the spring onions, zest and juice of the lime and most of the cilantro. Arrange the lettuce leaves on to a platter and fill each lettuce cup with a few spoonfuls of the spicy ground meat mixture. Sprinkle with remaining cilantro.