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Thai turkey lettuce cups with rice noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice noodles

Bring a large sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles cook, prepare the remaining ingredients.

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.

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.

Prep the lettuce and cashews

Trim the root end from the butter lettuce; separate the leaves.
Using the bottom of a bowl or cup, lightly crush the cashews.

Serve

Set out the lettuce leaves, rice noodles, turkey salad, and cashews and invite everyone to assemble their own lettuce cups. Paleo-strict diners can skip the rice noodles and use extra cashews.

Kids Can!

Strip and tear the basil and mint leaves.
Juice the lime and toss the salad.
Separate the lettuce leaves.
Crush the cashews.
Set out the fixings.

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Thai turkey lettuce cups with rice noodles

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

4 Servings, 690 Calories/Serving

20 – 30 Minutes

Kids love these scoopable lettuce cups, a perfect paleo alternative to traditional wraps. Enjoy traditional Thai flavors with a Sun Basket twist in this easy dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces flat rice noodles*
1 pound ground turkey
Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
1 cucumber
6 scallions
2 or 3 sprigs fresh basil
2 or 3 sprigs fresh mint
1 lime
6 ounces shredded carrots
Thai dressing base (maple syrup - fish sauce)
1 tablespoon sambal oelek (optional)
1 head butter lettuce
⅓ cup roasted cashews
*Not paleo; omit for a paleo-strict version.

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.

Nutrition per serving

Calories: 690, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 85mg (28% DV), Sodium: 1080mg (45% DV), Carbohydrates: 80g (27% DV), Total Sugars: 10g, Added Sugars: (Maple Syrup): 4g (8% DV).
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.