© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Who said leftovers can’t be fun (and just as delicious the second time around)? Thai turkey pasta is just the ticket to travel through your taste buds and use up all that extra food in the fridge!
3/4 lb fresh or dried linguine or fettuccini
3/4 c turkey broth or reduced-sodium chicken broth
1/2 lb cooked turkey, shredded or cut into strips
1/4 c seasoned rice vinegar
2 tbsp reduced-sodium soy sauce
1 tbsp fresh ginger, peeled and minced
1 tbsp fresh garlic, minced
1/4 tsp crushed red pepper flakes
1/4 c fresh cilantro, chopped
2 tbsp lime juice
2 tbsp roasted peanuts, chopped
1/4 c fresh green onions, chopped
4 lime wedges for garnish
Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, in a saucepan, mix together broth, rice vinegar, soy sauce, ginger, garlic and red pepper flakes. Bring to a boil, add turkey and immediately reduce to a gentle simmer for 1 to 2 minutes.
Drain the pasta. In a large bowl, combine pasta with turkey mixture. Add cilantro and lime juice.
Sprinkle with peanuts and green onions. Serve immediately, garnished with lime wedges.