Tonight's dinner is a delightful spin on traditional Pad Pak that's quick, delicious, and perfect for the whole family!

1

Start by preparing your vegetables. Slice the bell pepper and carrot into thin strips and cut the broccoli into small florets. Mince the garlic and chop the green onion.

2

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat for about 1 minute.

3

Add the minced garlic and cook for 30 seconds, stirring frequently to prevent burning.

4

Add the ground turkey and cook for about 5-7 minutes, breaking it apart until fully cooked and no longer pink.

5

Once the turkey is cooked through, add in the bell pepper, broccoli, and carrot. Stir well and cook for another 3-5 minutes until the vegetables are just tender but still vibrant.

6

Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of chili paste. Stir everything together to ensure the sauce coats all the ingredients evenly.

7

Finally, toss in the chopped green onions and give it one last stir. Cook for an additional minute to let the flavors meld together.

8

Serve hot over rice or noodles for a complete meal.

4

• Add cashew nuts for a crunchy texture.
• Use jasmine rice instead of traditional rice for a more aromatic flavor.
• Incorporate different colorful vegetables like snow peas or baby corn.

• Make sure to cut your vegetables uniformly for even cooking.
• You can add a splash of lime juice for a refreshing twist.
• Adjust the spice level by adding more chili paste or fresh chili slices.

• fat: 20g
• protein: 30g
• calories: 350
• carbohydrates: 15g

This dish is high in protein thanks to the turkey, while also offering a colorful array of vegetables, making it a balanced meal.

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