12ouncesthin spaghetti, fresh chinese noodles or rice noodles
1tablespoonvegetable or canola oil
4clovesgarlic, finely minced
1 ½teaspoonsThai red curry paste
8ounceswhite button mushrooms, finely chopped
Sesame seed oil
In a small bowl, whisk all of the sauce ingredients together to combine. Set aside.
In a large pot, bring lightly salted water to a boil (I use about 1 tablespoon kosher/coarse salt for 4 quarts of water). Add the thin spaghetti (or whatever kind of noodle you are using) and cook until desired tenderness. Drain and set aside.
While the noodles are boiling, in a large nonstick skillet over medium heat, heat the oil until rippling. Add the mushrooms and Thai curry paste and cook, stirring frequently, until the mushrooms are nicely browned but not all the way cooked through, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the ground turkey, breaking it up with a wooden spoon, and cook it with the garlic, mushrooms and curry paste until the turkey is cooked through.
Add the cooked noodles and with a pair of tongs, lift and separate the noodles and incorporate them with the other ingredients. Pour the sauce over the noodle mixture and again, lift the ingredients up and over with a pair of tongs to coat all the ingredients with the sauce. Cook, stirring frequently, until the noodles have absorbed all the flavors and all the ingredients are heated through. If desired, drizzle lightly with Asian sesame seed oil to finish. Serve immediately.