Spicy Thai Basil Ground Turkey Stir-Fry with Sweet Potato Noodles

Bring a large pot of water to a boil. Add 10 oz dry sweet potato glass noodles and cook for 6 to 8 minutes until chewy and translucent. Drain the noodles, rinse thoroughly under cold water to stop the cooking, toss with 1 tsp avocado oil to prevent sticking, and set aside.

Using a mortar and pestle, crush 8 fresh garlic cloves and 8 fresh Thai bird's eye chilies together into a coarse paste to release their aromatic oils.

Peel and thinly slice 3 fresh shallots. Seed and slice 1 fresh red bell pepper and 1 fresh green bell pepper into thin strips. Wash and pluck 2 cups of fresh holy basil leaves, drying them completely.

In a small bowl, whisk together 4 tbsp low-sodium soy sauce, 2 tbsp dark soy sauce, 2 tbsp fish sauce, 1.5 tbsp coconut sugar, 1 tsp arrowroot powder, and 1/4 cup water until the sugar and starch are completely dissolved.

Heat a large wok or wide skillet over high heat until smoking. Add 2 tbsp avocado oil, then add the crushed garlic-chili paste and sliced shallots. Stir-fry rapidly for 1 minute until intensely fragrant, being careful not to let the garlic burn.

Add 4 lb raw ground turkey to the wok. Cook on high heat, using a wooden spoon to break the meat into small pieces. To achieve a proper sear and crispy edges, let the turkey sit undisturbed for 2-3 minutes at a time before stirring. Cook for 10-12 minutes until all moisture has evaporated and the turkey is deeply browned and crispy.

Add the sliced red and green bell peppers to the wok and stir-fry with the turkey for 2 to 3 minutes until the peppers are tender-crisp.

Pour the whisked sauce mixture into the wok. Stir-fry continuously for 2 minutes over high heat. The arrowroot powder will activate, emulsifying the juices and creating a glossy, savory glaze that clings to the turkey.

Remove the wok from the heat. Fold in 2 cups of fresh holy basil leaves and squeeze the juice of 1 fresh lime over the stir-fry, tossing gently until the basil is wilted from the residual heat.

CRITICAL STEP FOR MEAL PREP: Measure out exactly half of the cooked spicy Thai basil ground turkey mixture (approximately 2 lbs of the cooked portion). Transfer this reserved portion to an airtight container, let it cool, and store it in the refrigerator for the Day 5 lunch salad.

Add the cooked sweet potato noodles directly into the wok with the remaining half of the turkey stir-fry. Toss over medium heat for 2 minutes until the noodles are warmed through and thoroughly coated in the spicy sauce. Divide among four plates and serve hot.