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Thai turkey lettuce cups with rice noodles

Paleo-Friendly, Gluten Free, Dairy-Free, Soy-Free

4 Servings, 710 Calories/Serving

20 – 30 Minutes

These Thai-inspired lettuce cups combine sweet, sour, and spicy flavors and textures into one scoopable gluten-free wrap that you can customize as you please.

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Ingredients

  • 10 ounces flat rice noodles*
  • 1 pound ground turkey
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
  • 1 cucumber
  • 6 scallions
  • 3 or 4 sprigs fresh basil
  • 3 or 4 sprigs fresh mint
  • 1 lime
  • 6 ounces shredded carrots
  • Thai dressing base (fish sauce - maple syrup)
  • 1 tablespoon sambal oelek (optional)
  • 1 head butter lettuce
  • ⅓ cup roasted cashews

Ingredient IQ

Lemongrass is pretty much what its name says it is: a lemon-flavored grass. Sold by the stalk, it’s fibrous to the point of being woody and is almost always pounded or pureed to a paste before being added to a dish.

Instructions

1

Soak the rice noodles

  • Set the rice noodles in a large heatproof bowl.
In a small sauce pot, bring 1½ quarts water to a boil. Pour the boiling water over the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles, return them to the bowl, and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles soak, prepare the remaining ingredients.

2

Cook the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Remove from the heat and set aside.
While the turkey cooks, prepare the salad.

3

Make the salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber into quarters lengthwise, then crosswise into ¼-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the basil and mint leaves from the stems; coarsely tear the leaves.
  • Juice the lime.
In a large bowl, combine the cucumber, scallions, basil, mint, carrots, lime juice, Thai dressing base, and as much sambal oelek as you like and toss to coat. Add the turkey, toss to combine, and season to taste with salt.

4

Prep the lettuce and cashews

  • Trim the root end from the butter lettuce; separate the leaves.
  • Coarsely chop the cashews.

5

Serve

Set out the lettuce leaves, rice noodles, turkey salad, and cashews and invite everyone to assemble their own lettuce cups.

Kids can!
  • Set the rice noodles in a bowl to soak.
  • Strip and tear the basil and mint leaves.
  • Juice the lime and toss the salad.
  • Separate the lettuce leaves.
  • Serve the meal.

Nutrition per serving: Protein: 32g (64% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 85mg (28% DV), Sodium: 1190mg (50% DV), Carbohydrates: 83g (28% DV), Total Sugars: 12g, Added Sugars (Maple Syrup): 6g (12% DV). Not a significant source of trans fat.
Contains: fish, tree nuts.

Paleo-strict nutrition per serving: Calories: 450, Protein: 28g (56% DV), Fiber: 4g (16% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 85mg (28% DV), Sodium: 1060mg (44% DV), Carbohydrates: 26g (9% DV), Total Sugars: 12g, Added Sugars (Maple Syrup): 6g (12% DV). Not a significant source of trans fat.

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