Spicy Thai Noodles

Spicy Thai Noodles (Americanized Pad Thai)

Makes 4 servings
Prep. Time: 20 minutes
Cook: 5 minutes
T = tablespoon, t = teaspoon

Ingredients:
¼ c vinegar
3 T soy sauce
6 T sugar
4 t paprika
2 t fish bouillon granules or 2 anchovies mashed (I think this is important for authentic flavor, but I use chicken or vegetable bouillon)
½ to ¾ t ground hot red pepper (cayenne) (This is what makes the dish hot, so use less if you don’t like it too spicy. Also can use red pepper flakes.)
1 T vegetable oil
2 cloves garlic, chopped
½ pound turkey cutlets, slivered
3 green onions, sliced
½ pound mung bean sprouts
12 ounces fettuccine, cooked and drained (the traditional dish uses rice noodles)
2 T chopped fresh cilantro (optional)
¼ cup chopped peanuts

1. Combine vinegar, soy sauce, sugar, paprika, bouillon granules or anchovies, and red pepper in a large serving bowl.
2. Heat oil in wok or Dutch oven over medium heat. Add garlic and turkey; stir-fry 2 minutes or until turkey is cooked. Add to bowl.
3. Add green onions and sprouts to wok; cook, stirring, for 1 minute. Stir in turkey mixture, pasta and cilantro if using, tossing until heated through.
4. Spoon noodle mixture into serving dish. Sprinkle on peanuts.