Thai Turkey with Carrot Noodles

Thai Turkey with Carrot Noodles

I’ve been slow to hop on the veggies-as-noodles train, but this recipe for Thai Turkey with Carrot Noodles really piqued my interest. I don’t have a fancy spiralizer and I haven’t felt passionately about any zucchini noodles I’ve tried. I also don’t really love spaghetti squash, though I have been known to buy delicious and expensive-but-worth-it packs of pre-spiralized butternut squash noodles from Wegmans (they’re the best). But, like I said, the veggie noodle trend mostly passed me by.

Then a couple months ago I received a cookbook in the mail out of the blue, One Pan & Done by Molly Gilbert. I searched my email and found no reference to the book, though I believe it was sent by the publisher. I decided to flip through it and by the time I was done I had bookmarked almost half the pages. The book has breakfasts, starters, sides, desserts and a wide variety of main courses, all made in just one pan. I love cooking but I hate doing dishes so one-pan meals are always appealing to me. The recipes in this book all use either a sheet pan, a cast iron skillet, a dutch oven, a 9×13 baking dish, a muffin tin or a cake pan.  I’d imagine most kitchens have many of those items!

Of the recipes in the cookbook, many stood out to me (Baked Spring Risotto, Lemon Chicken with Olives and Herbs, Sweet Potato and Sausage Breakfast Hash and Manchego Spinach Pies to name a few), but I kept coming back to this Thai Turkey with Carrot Noodles. My husband and I both really like Thai food and he especially loves coconut milk so I thought this could be a real hit. Armed with my trusty vegetable peeler, I set off to make my own carrot noodles (Wegmans sells these too but I like the wide, flat ribbons you get using a peeler, kind of like carrot pappardelle) and it was pretty easy. I made a few light changes to the recipe, using more carrots, meat and soy sauce, light coconut milk and leaner turkey, but mostly followed the instructions and I thought it was good! The carrot noodles were tasty and different and I liked their sweetness. I did end up wanting to stir in a little extra sriracha at the end to kick up the spice, so you’ll have to see if you want that as well.

I received this book from the publisher (I’m pretty sure) but was under no obligation to post about it, share it or review it. I’m sharing because I think it’s genuinely well done and the recipes look delicious. All opinions in this post are my own. This post contains affiliate links.

For more Asian-inspired recipes, try my Asian Sesame Chicken Salad, Lemon Sesame Snow Peas, Teriyaki Chicken & Rice Casserole, Chicken Fried Quinoa, Thai Chicken Skewers with Peanut Sauce, Spicy Sesame Noodles with Chicken, Thai Chicken Pizza and many more in the Asian section of my recipe index!

Thai Turkey with Carrot Noodles

Ingredients

  • 1 tablespoon canola oil
  • 2 medium shallots, thinly sliced or minced
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 3 tablespoons low sodium soy sauce
  • 1 cup canned light unsweetened coconut milk (shake the can before opening as milk may have separated)
  • 1/3 cup low sodium fat free chicken broth
  • ¼ cup chopped cilantro
  • 2 tablespoons fresh lime juice
Read the whole recipe on Emily Bites