Dan and I made turkey “pad thai” this weekend. I put pad thai in quotes because let’s face it — it wasn’t really pad thai. It was missing a lot of the traditional ingredients and besides that, Asians don’t eat turkey (let’s be real here).
The recipe link can be found here.
The recipe called for Napa cabbage, cilantro, and scallions for veggies which we got at the farmer’s market. I’m hoping to get up there more often since it’s such a cute place and since the produce is all really fresh. It’s a little bit pricey but supporting local farmers and all that makes me feel better about spending more than I want to. Also, Dan and I both teared up while cutting the scallions — this has never happened before. Clearly, they’re really fresh and called green onions for a reason.
All in all, the bottom line is this recipe is a “would make again with modifications”… aka more sauce. It’s a nice healthy alternative to real pad thai which, if ordered, can be really greasy. I’m happy with how it turned out.
The next question is what to make for this week…. I have leftover noodles which I’m thinking of sauteing with some tofu, leftover cabbage, and scallions. I also have (almost) all the ingredients to make another tandoori chicken pizza. I really want to make this spicy pork bulgolgi banh mi next but it will take a significant amount of planning…. but it also has all of my favorite foods aka pork bulgolgi and banh mi! We shall see how adventurous I’m feeling but as a back-up plan, there’s always ga kho.