• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). 
• Wash and dry all produce.
• To the boiling water, add rice noodles. Cook for 11-13 min, stirring occasionally, until tender but still slightly chewy to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Drain noodles and rinse under warm water until slightly cool. Return to the pot.

• To a medium bowl, add oyster sauce, sweet chili sauce and fish sauce. Stir to combine.
• Peel, then mince or grate garlic.
• Thinly slice green onion.

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add turkey and garlic. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Season with salt and pepper.
• Transfer to a plate.

• To the same pan over medium, add 1 tbsp (2 tbsp) oil, sliced onions, carrots and cabbage. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.

• To the pot with noodles, add turkey, veggies, 1/2 cup (1 cup) reserved pasta water and sauce. Cook over medium for 1-2 mins, stirring frequently, until noodles are coated. Season with salt and pepper.
• Divide noodles between bowls.
• Sprinkle peanuts and green onions over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**