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. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
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
- 1 tablespoon canola oil
- 1 ½ lbs 99% lean ground turkey breast
- 2 medium shallots, thinly sliced or minced
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- 3 packed cups carrot “noodles”, you can use a spiralizer, buy them spiralized or just use a vegetable peeler like I did
- 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
- 1-2 teaspoons sriracha, (you can start with one and stir in more at the end to taste if you want more)
- ¼ cup chopped cilantro, (I know lots of people hate cilantro, I think basil would be a good substitute!)
- 2 tablespoons fresh lime juice
- Preheat the oven to 375 degrees.
- Drizzle the oil in a cast iron or otherwise oven-safe walled skillet or saute pan and bring over medium-high heat. Add the ground turkey and cook, breaking up into small pieces with a wooden spoon, until browned and cooked through.
- Add the shallots, ginger, garlic and carrot noodles to the turkey and stir to combine. Add the soy sauce, coconut milk, broth and sriracha and stir to combine. Transfer the skillet to the middle rack of the preheated oven and bake for 8-10 minutes until the carrot noodles are tender and some of the liquid has reduced.
- Stir in the cilantro and the lime juice. You may taste to see if you’d like more heat and add sriracha if you prefer. Serve hot.
8 per (1 ½ cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below) Adapted from One Pan & Done by Molly Gilbert