Thai Pasta with Chicken or Turkey


This recipe page, torn from Sunset Magazine has been in my binder so long, it’s not in the magazine’s online archives any more. What made it a keeper for me is that the original recipe calls for turkey. Imagine after your Thanksgiving feast having a Thai recipe for as least some of the leftovers; this is a treasure because it actually IS better with turkey. I used fettuccini pasta last night, but as you can see, the recipe calls for linguine.

Thai Pasta with Chicken or Turkey

  • 3/4 cup reduced sodium chicken broth
  • 1/4 cup seasoned rice vinegar
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. minced garlic
  • 1/4 tsp. hot chili flakes
  • 1/2 lb. cooked turkey or chicken, shredded or cut into strips
  • 3/4 pound fresh or dried linguine (I use fettuccini sometimes)
  • 2 Tbsp. lime juice
  • 2 Tbsp. chopped roasted peanuts
  • Fresh green onions, if desired
  • Extra lime wedges to taste

In a large pot, bring water to boil and cook pasta according to package directions.  Meanwhile, in another saucepot, mix together broth, rice vinegar, soy sauce, ginger, garlic, chili flakes.  Heat to boiling, add turkey and reduce to simmer while pasta cooks.  Drain pasta, mix with broth and meat, add cilantro and lime juice.   Serve immediately sprinkled with peanuts and green onions, if desired.  Add more lime at table, if desired.  Makes 4 servings.

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