Sticky Thai Rice Noodles with Turkey & Veggies
Amazing sticky Thai rice noodles, spicy but sweet. Packed with protein, carbs and veggies.
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Total Time: 23 Minutes
Servings: 6
Ingredients:
» 1 lb Ground turkey
» 8 oz’s Rice noodles
» 1 Medium zucchini
» 1 Medium carrot
» 6 Small sweet peppers
» 2 Cloves garlic
» 4 oz’s Unsalted Cashews
» 1 Tbsp Tapioca starch (or corn starch)
» ¼ Cup liquid aminos
» 2 Tbsp Rice vinegar
» 2 Tbsp Lime juice
» 1-2 Tbsp Hot & sweet chili paste
» 1 Tbsp Extra virgin olive oil
» ¼ tsp Black pepper
» ½ Cup fresh basil (or ¼ tsp dried basil)
» 1 Tbsp Hemp seeds (optional)
Directions:
Cook rice noodles according to directions.
While rice noodles are cooking in a small bowl whisk together ¼ cup cold water and tapioca starch. Add liquid aminos, rice vinegar, chili paste and lime juice mix together.
Chop up garlic and add to a medium bowl with turkey and 1/8 tsp black pepper and combined set aside.
Chop up veggies, heat up oil in a pan on medium heat. Cook turkey till almost done (3 minutes) add in carrots, peppers and cashews cook for another 3 minutes. Add zucchini and sauce bring to a boil and cook till sauce starts to thicken slightly about 4 minutes. Stir in basil and rice noodles, top with hemp seeds.
Cooking Tips:
Make sure not to over cook rice noodles because it will cook more when added to turkey and veggies.
If you do not like to spicy of food just add 1 Tbsp of hot & sweet chili paste.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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