Chicken, Peanut, and Napa Cabbage Pad Thai

6 ounces rice noodles

3 Tbsp. Moose Mountain maple syrup – Dark and Robust

2 Tbsp. tomato paste

2 Tbsp. lime juice

2 Tbsp. Thai fish sauce

1 Tbsp. white vinegar

1 tsp. sriracha

1/2 tsp. salt

4 tsp. avocado oil or organic canola oil

1 pound ground chicken or turkey

1 bunch scallions, sliced, white and green parts separated

8 c. chopped Napa cabbage (about 1 small head)

1/2 c. reduced-fat coconut milk

1/2 c. chopped roasted cashews or peanuts

2 Tbsp. chopped cilantro

2 Tbsp. chopped fresh basil, preferably Thai basil

Directions:

  1. Bring 4 cups of water to a boil in a kettle. Place noodles in a 9-by-13-inch baking dish. Pour enough boiling water to completely submerge noodles and swish them around a little to make sure they aren’t sticking. Let soften for 10 minutes, agitating gently once or twice to prevent clumping. Drain and rinse noodles with cold water.
  2. Meanwhile, in a small bowl, whisk Moose Mountain maple syrup, tomato paste, juice, fish sauce, vinegar, sriracha, and salt. Set aside.
  3. Heat oil in a large skillet over medium-high heat. Add meat and scallion whites. Stir with a wooden spoon to crumble meat as it browns. Cook for 6 to 9 minutes, until meat is cooked through. Add cabbage and coconut milk and reduce heat to medium. Stir for 1 to 2 minutes, until cabbage is slightly wilted. Transfer turkey mixture to a large bowl.
  4. Add maple sauce and drained noodles to the skillet. Cook over medium heat, stirring, about 1 minute, until noodles are heated through. Transfer mixture to the bowl with the turkey, add scallion greens, and toss to coat. Serve topped with nuts and herbs.

Makes 4 generous 2-cup servings.

Original recipe developed by Katie Webster. More delectable and delicious recipes can be found in her wonderful cookbook; Maple: 100 Sweet and Savory Recipes featuring Pure Maple Syrup. Thank you!

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