Healthy Turkey Pad Thai with Coconut Milk and Fresh Herbs
A lighter take on classic pad thai that swaps traditional pork or shrimp for lean ground turkey while maintaining authentic Thai flavors through fish sauce, lime juice, and fresh herbs. The dish features tender rice noodles tossed in a balanced sweet-salty-tangy sauce, wilted napa cabbage for extra vegetables, and a creamy finish from lite coconut milk. Perfect for weeknight dinners when you want satisfying Thai flavors without the heaviness of restaurant versions. The combination of scallions, cilantro, and Thai basil adds freshness, while roasted nuts provide textural contrast and richness.
Ingredients
- 6 ounces Thai stir-fry rice noodles
- 3 tablespoons brown sugar
- 3 tablespoons Thai fish saucesoy sauce1:1vegetarianfish-freeadds glutenadds soy
will be less authentic but still umami-rich
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- 4 teaspoons canola oil
- 1 pound ground turkey
- 1 bunch scallions, sliced and whites and green parts divided
- 8 cups Napa cabbage or Chinese cabbage, sliced (about 1 small head)
- ½ cup lite coconut milkregular coconut milk1:1none
richer and higher calorie
- ⅓ cup roasted cashews or peanuts, chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons basil, chopped, preferably Thai
Instructions
- 1
Bring a large pot of water to a boil and cook rice noodles according to package instructions
- 2
Drain noodles and rinse with cold water
- 3
Whisk brown sugar, fish sauce, tomato paste, lime juice, vinegar and salt in a small bowl
- 4
Heat oil in a large skillet over medium high heat
- 5
Add turkey and scallion whites, crumble and stir with wooden spoon as it browns
- 6
Cook until meat is cooked through
- 7
Add cabbage and coconut milk, reduce heat to medium
- 8
Stir until cabbage is just slightly wilted
- 9
Transfer turkey mixture to a large bowl
- 10
Add reserved sauce and drained noodles to skillet
- 11
Cook over medium heat, stirring, until noodles are heated through
- 12
Transfer noodle mixture to bowl with turkey
- 13
Add scallion greens and toss to coat
- 14
Serve topped with herbs and nuts
Tips
Keep noodles slightly al dente during initial cooking as they will cook further when tossed with the sauce.
Have all ingredients prepped before starting as this dish comes together quickly once you begin cooking.
For extra flavor, toast the cashews or peanuts in a dry pan before chopping if using raw nuts.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Can prep all ingredients up to 1 day ahead, but cook just before serving for best texture.
Serve immediately while hot, garnished with fresh herbs and nuts.
Common Mistakes
Don't overcook the cabbage to avoid mushy texture.
Don't skip rinsing the noodles with cold water to prevent sticking.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
richer and higher calorie
will be less authentic but still umami-rich
Full guide →FAQ
Can I make this vegetarian?
Yes, substitute the fish sauce with soy sauce and replace ground turkey with extra-firm tofu or tempeh, crumbled and cooked the same way.
What if I can't find Thai basil?
Regular sweet basil works fine, though Thai basil has a more distinctive anise-like flavor that's traditional in pad thai.
How long will leftovers keep?
Store in the refrigerator for up to 3 days, though the noodles may absorb more sauce and become softer upon reheating.