Turkey Pad Thai

Recipe by Chef Nick Wallace

INGREDIENTS

1/4 cup boiling water

1/4 cup honey 1 lime, juiced

2 tsp fish sauce

1 cup Dole® Pineapple Juice

2 tbsp Dole® Raisins

2 tbsp rice vinegar

1 tbsp Sriracha hot sauce

1 1/2 cups shredded cooked turkey

8 oz Linguini, broken in half

2 tbsp vegetable oil

1/2 yellow onion, sliced

3 cloves garlic, minced

3 eggs, slightly beaten

1/2 cup, Dole® Canned Pineapple Chunks, diced

1 large carrot, grated

1/2 cup chopped fresh cilantro

3 scallions, cut into 3/4-inch pieces

DIRECTIONS

Heat the water to a boil and pour into a large bowl over the honey stirring to dissolve. Add the lime juice, pineapple juice, fish sauce, rice vinegar, and Sriracha and stir. Place the shredded turkey in the sauce and let it absorb the flavors while prepping the rest of the dish.

Prepare the pasta cooking the linguine one minute less than the manufacturer’s recommended cook time.

Drain, and set aside.

Heat the oil in a wok or large sauté pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs, stirring and cooking for 30 seconds. Add the Linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat add the grated carrots, raisins, pineapples, cilantro, and scallions. Serve.

Prep: 10 mins Cook: 5 mins 4 Servings