Thai Spice Turkey & Zucchini Noodle Skillet

Looking for a fast, flavorsome dinner that keeps the protein high and carbs low? This Thai Spice Turkey & Zucchini Noodle Skillet delivers zesty heat, herb freshness, and a silky sauce in under half an hour. Serve it hot for a wholesome 4‑serving feast that’s perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp extra‑virgin olive oil
• 1 lb ground turkey (93% lean)
• 2 tbsp lemongrass paste (or freshly minced)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp low‑sodium soy sauce
• 1 tsp brown sugar
• 1 cup spiralized zucchini noodles
• 1 cup sliced bell pepper (any color)
• 1/2 cup julienned carrot
• 1 cup fresh spinach leaves
• 1/4 cup chopped cilantro (plus extra for garnish)
• 2 tbsp chopped roasted peanuts (optional)
• 1 tsp toasted sesame oil (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add ground turkey, breaking it up with a spatula; cook until browned and no longer pink, about 5‑6 minutes.
3. Stir in lemongrass paste, fish sauce, lime juice, soy sauce, and brown sugar; cook for 2 minutes until fragrant.
4. Toss in sliced bell pepper and carrot; sauté 2–3 minutes until vegetables start to soften.
5. Add zucchini noodles, spinach, and a splash of water; cook, stirring, until zucchini is just tender and spinach wilted, about 3 minutes.
6. Drizzle with toasted sesame oil if using, then remove from heat.
7. Transfer to a serving bowl and sprinkle with chopped cilantro and peanuts for crunch.
8. Serve immediately, optionally accompanied by a side of lime wedges or a sprinkle of fresh chilies for extra heat.

Chef's Note

If you’re short on time, use pre‑spiralized zucchini from the produce aisle; it skips the spiralizing step and keeps the dish ultra‑quick.

Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Substitutions

Swap turkey for lean ground beef, pork, or even chicken. For a vegan version, replace turkey with crumbled tempeh and use coconut aminos instead of fish sauce.