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In a wide skillet, add a tsp of olive oil and the log of ground turkey. Let it sear right there in the pan for two minutes. Roll it over and let it sear another two minutes. Those browned seared bits will add to the flavor and texture. Now using a wooden spoon, break the turkey up and let it completely brown and cook through. I didn’t use too much oil here because the turkey releases so much water, it’s not really needed. Give it a good pinch of salt as well.
Now add the diced onion and pepper. Add a couple tsp of extra-virgin olive oil at this point. Sauté with the turkey for about five minutes, letting the veggies soften and take on a little color. Season with salt as you go.
Scoot the veggies/meat over and add the chili paste to the skillet. Press it into the skillet, letting the oils release and the flavors become wildly fragrant. Then stir the paste into the veggies and turkey, coating all over.
Add the coconut milk and chicken stock and give it a gentle stir. Let’s add the noodles, and on a medium heat, simmer this until the noodles have softened and cooked until al dente, just a few minutes.
Squeeze half a lime in and taste it. Need more lime? Any more salt? Get it good.
Garnish with cilantro and extra lime wedges or slices and serve!
Serves 4.