Instructions

• Begin by boiling a pot of water. Once the water reaches a rolling boil, add the wide rice noodles and cook according to the package instructions, usually around 6-8 minutes. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
• In a small bowl, whisk together the liquid aminos, water, oyster sauce, fish sauce, coconut sugar, and sriracha (if using). This will be your savory sauce mixture that brings all the flavors together.
• In a wok or large skillet, heat the avocado oil over medium-high heat. Add the ground turkey, cooking until browned and fully cooked, about 5-7 minutes. Use a spatula to break the turkey into small pieces while cooking.
• Once the turkey is cooked, add the minced Thai chilis and garlic to the pan. Sauté for about 1-2 minutes, until fragrant.
• Add the cooked rice noodles to the wok, followed by the sauce mixture. Toss everything together, ensuring the noodles are coated evenly in the sauce. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
• Remove the wok from heat and stir in the chopped green onions and fresh basil. The heat will wilt the basil slightly, releasing its aromatic oils.
• Serve your Drunken Noodles (Pad Kee Mao) with Ground Turkey hot and enjoy the burst of flavors! A squeeze of lime on top can add an extra zing if desired.