Pad Thai Noodles with Turkey

Ingredients:

• 1 1/2 cups cooked turkey, diced or torn into pieces (about 250 g)
• 220 g linguine pasta, broken in half
• 1/4 cup brown sugar
• Juice of 1 lime + wedges for serving
• 1/4 cup fish sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp Sriracha sauce
• 2 tablespoons of vegetable oil
• Half an onion, thinly sliced
• 3 cloves garlic, crushed
• 3 large eggs, lightly beaten
• 1 large carrot, grated
• 0.5 cup chopped peanuts
• 0.5 cup chopped fresh cilantro
• 2 cups bean sprouts
• 3 green onions, cut into 2cm pieces (about 1/4 cup)

Preparation:

1. Prepare the sauce.
   
   Place the brown sugar in a bowl, pour in 1/4 cup boiling water, and stir until completely dissolved. Add the lime juice, fish sauce, rice vinegar, and Sriracha sauce and stir. Add the turkey to the sauce and let it soak up the flavors while you prepare the rest of the dish.
2. Bring a large saucepan of salted water to a boil. Add the linguine pasta and cook for 1 minute less than the package directions. Drain.
3. Heat vegetable oil in a wok or large skillet over high heat until almost smoking. Add the onion and cook for 1 minute. Add the garlic and stir, then add the eggs and cook, stirring, for 30 seconds. Add the linguine and turkey (with sauce) and cook, stirring, for a few minutes. Remove from heat and stir in the grated carrots, peanuts, cilantro, bean sprouts, and green onions. Serve the noodles with lime wedges.