Drunken Noodles (Pad Kee Mao)

A takeout favorite, this is a Thai street dish filled with flavor and heat. Called drunken noodles because the dish was designed for late night partiers who needed a pick me up, the basil, chilies and lime create a unique flavor that is highly addictive. I made some changes to this dish, substituting brown rice vermicelli for broad rice noodles and adding lots of veggies. Lean ground turkey is a great choice for this dish, but shrimp or tofu would be just as tasty. The sauce is light and far lower in sodium than a traditional recipe, a little will go a long way. If you prefer a milder version, cut out the chilies. Best of all it's a quick 30 minute dinner that can be thrown together on a busy weeknight!

Full recipe after the jump.

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes

Ingredients:
1 package brown rice vermicelli noodles
1lb ground white meat turkey
2 cups broccoli crowns, washed and chopped
2 cups beans sprouts, washed
2 medium carrots, sliced into matchsticks
1 medium onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
3 thai chilies, minced (can substitute serrano, habanero or jalepeno)
2 tbsp thai basil, shredded (can substitute regular sweet basil)
1 tbsp extra virgin olive oil

Sauce:
1/2 cup low sodium soy sauce
1 tbsp sriracha sauce
1 tbsp fish sauce
1/2 lime, juiced
1/2 tsp brown sugar

Step by Step Instructions:
1. Soak and rinse noodles according to package directions

2. Sautee garlic, onion, chilies and carrot in olive oil until soft, 2-3 minutes

3. Add ground turkey and brown, breaking up into chunks, 4-5 minutes

4. Add broccoli and bell pepper and sautee an additional 3 minutes

5. Add bean sprouts and basil

6. Whisk together sauce ingredients

7. Add noodles and sauce to turkey and veggies and toss thoroughly

8. Cook on low for an additional 2-3 minutes until sauce is absorbed

9. Serve with lime slices