Home Made Carry Out: Pad Thai

Trying to use what we had on hand – ground turkey, thin spaghetti, carrots, onions, cilantro…. to make something other than spaghetti with “meat” sauce. I came up with this super yummy Pad Thai! Start to finish under 30 minutes.

If you need to modify for grain/gluten free, see my plate on the left, just pull some out before adding the noodles and toss with greens instead.

Don’t have carrots? You could use thin strips of bell pepper, summer squash, even packaged broccoli or coleslaw mixture.



  • 8 oz noodles (wheat, rice, etc.)
  • 1/2 c lime juice
  • 1/3 c soy sauce (or coconut aminos)
  • 1/4 c coconut sugar
  • 2-3 T sriracha sauce (adjust for heat)
  • 2 T fish sauce
  • 2 T avocado oil
  • 16 oz ground turkey or cubed chicken breast
  • 2 t garlic, minced
  • 1/2  yellow onion, julienned
  • 3 large carrots, julienned
  • 2 eggs, beaten
  • 1/2 c cilantro, chopped
  • 2 T peanuts, chopped, optional

In a medium sized bowl combine the lime juice, soy sauce, coconut sugar, sriracha and fish sauce.

Boil water to cook the noodles. Cook according to package directions.

Heat 1 T oil in a large skillet on medium/high heat and add the onion, saute for 3 minutes. Add the garlic and saute 2 minutes or until fragrant. Add the turkey or chicken and cook until no longer pink. Stir in the carrots and saute another 3 minutes. Make a well in the center of the pan and add 1 T oil, then the eggs and scramble 2 minutes. Stir eggs in with turkey and vegetable mixture. Once combined, add the sauce and cilantro, stir to combine and remove from heat.

Serve over greens or drain the noodles and toss in the skillet. Top with chopped peanuts.

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