Pad Thai

In a covered pot, bring the 2 quarts water to a rolling boil. Blanch the mung bean spouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set aside to drain well.

Meanwhile, in a small bowl, mix together the sauce ingredients.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a large skillet or wok. Add the garlic and red pepper flakes, swirl them in the oil for a moment and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides of the wok to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble. When the eggs have just set, pour in the sauce mixture and browned turkey. After everything is stirred together, add the rice noodles and bean sprouts, toss to distribute evenly. Stir in the peanuts and scallions. Serve immediately.