Do you want to know how long I’ve tried searching up the actual name of this dish for? FIVE. YEARS. And I still don’t know what the heck this dish is really called. You could arguably say that this is a different take on pad krapow or aka ground chicken with basil, except this is made with ground turkey and peas, plus you got the over-easy eggs on top that, YES, are mandatory in this dish.
My mother actually referred this dish as “kadabur”. Where she got that name is beyond me. Sometimes my mother comes up with the weirdest things in her mind and whatever spews out of her speech makes no sense to me. Sorry, Mom. I still love you with all my heart. I write about you and your recipes because I love you.
Knowing that me, the little guinea pig of the family, is going off to college in two months, I’m not going to have the luxury of cooking super aesthetic meals and let alone photographing those meals. You’re probably going to see something that what ideally should look like this, will look like THIS. Sigh. C’est la vie d’universite.
Also, I’ve been thinking about whether or not I should invest in those wooden bowls and utensils that are taking Instagram and Tumblr by storm. It seems that these bowls give off a much more Earthy, somewhat tropical vibe when they carry smoothie bowls and stir-fries. Stoneware is actually quite beautiful too. But being the super cheap person I am, I think my white porcelain bowls that we already have at home fit the bill just fine. Besides, when I do go off to college, I’m allowed to bring some dishware and silverware with me. My mother actually managed to fine me another glass bowl to replace my past one, actually!
I dunno. Maybe I should turn to one of these edible utensils instead.
Anyways, back to this actual recipe! So because I’ve never been able to figure out what this Thai dish is actually called, I decided to call this the Pea Turkey Bed because the ground turkey, peas, mushrooms and onions are covered under a blanket of over-easy eggs! The way you eat it is basically just scooping some turkey with one or two eggs on a plate, drizzling some Sriracha or garnishing with pepper if you like things spicy, and breaking the yolk so it oozes on top of the turkey, pea and mushroom mix. Oh yeah.
As lovely as this recipe looks, it is just so simple to make that it’s too good to be true. But let me tell you that it’s indeed the truth, people. You CAN make stellar dishes without a crazy amount of ingredients! It’s actually better for your budget and for your progress, if you have any diet/weight loss-related goals. While I do tend to go crazy with the toppings in my Instagram creations, I tend to eat pretty simple at the other meals and not use too many ingredients.
For recipe substitutions: to make the dish Paleo, omit or substitute the peas. To make the dish vegan, substitute the turkey with tofu, tempeh, TVP or beans, and the eggs with sliced eggplant, sliced tofu, mashed sweet potato, or even chickpea “eggs”!
- 1 pound organic 93-100% lean ground turkey breast
- 1/2 package of Trader Joe’s organic frozen peas (2 cups)
- 1 box of Trader Joe’s organic crimini mushrooms (around 3 cups)
- 1/2 white onion
- 1 TBSP crushed garlic
- 6 large eggs
- 3-4 TBSP low sodium tamari
- Seasonings to taste
- Opt: other vegetables such as eggplant, green beans, broccoli, asparagus, bell peppers, butternut squash, etc. and other seasonings for the turkey
- Heat a large nonstick wok pan or deep dish stir-fry pan on medium-high heat. If necessary, lightly coat the pan with coconut oil with nonstick cooking spray.
- Chop the onion very finely or into thin slices. Repeat with the mushrooms.
- When the pot is very warm, stir-fry the onion and garlic on the pan until translucent and fragrant.
- Stir-fry the turkey breast until it is completely cooked through.
- Mix in the peas, mushrooms and soy sauce evenly in the pot with the turkey.
- Season with salt and pepper to taste and turn the heat to very low.
- Heat a separate large nonstick pan on medium-high heat to make the eggs.
- Crack enough eggs to fit into the pan when the pan is very warm.
- Cook each egg for 2-3 minutes on medium heat until the white is completely cooked but the yolk is still liquidy.
- Assemble the turkey pea stir-fry in a large salad serving bowl and top with the eggs.
Do you have a go-to recipe that doesn’t have a real name? Are you a simple eater?