Butterball Foodservice | Turkey Pad Thai

Ingredients

• 1. Heat a sauté pan with the peanut oil until very hot.
• 2. Add the Turkey Medallions and Thai peppers. Sear and stir-fry for 20–30 seconds.
• 3. Add the garlic, 4 tablespoons of green onions, the crushed peanuts, the carrots and ¾ cup of bean sprouts. Stir-fry for 30–45 seconds.
• 4. Add the raw egg and stir-fry into the vegetables.
• 5. Add the soaked noodles and the Pad Thai Sauce. Bring to a boil.
• 6. Toss and blend the noodles well with all of the ingredients in the pan.
• 7. Pour into a serving bowl, bringing the Turkey Medallions to the top.
• 8. Garnish with ¼ cup of bean sprouts and 1 tablespoon each of green onions, chopped peanuts and cilantro.
• 1. Combine all the ingredients in a heavy-duty saucepan and blend well with a wire whip.
• 2. Bring to a boil, and then reduce to a simmer over medium-low heat.
• 3. Pour the sauce into a storage container and cool down in an iced water bath.
• 4. Once the sauce is cool, cover and refrigerate.