Saucy Thai Peanut Noodleswith Turkey Meatballs

Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine ground turkey, egg, panko breadcrumbs, sliced green onion, minced garlic, grated ginger, soy sauce, sesame oil, garlic powder, onion powder, black pepper, and a pinch of red pepper flakes; mix until just combined—do not over‑mix.

Form the mixture into 18–20 evenly sized meatballs (about 1‑inch diameter) and place them on the prepared baking sheet.

Bake the meatballs for 16–18 minutes, or until a meat thermometer inserted into the center reads 165°F (165°F). Remove and set aside.

While the meatballs bake, bring a large pot of salted water to a boil, add the spaghetti, and cook al dente according to package directions (about 9‑11 minutes). Reserve 1½ cups of the starchy pasta water, then drain the noodles.

Heat olive oil in a large skillet over medium‑high heat. Add the sliced yellow onion and bell peppers; sauté for 4‑5 minutes until they begin to soften.

Add the snow peas and continue to stir‑fry for another 2‑3 minutes until crisp‑tender. Transfer the vegetables to a plate and set aside.

Reduce the skillet heat to medium. Add the remaining minced garlic and grated ginger; cook, stirring constantly, for about 30 seconds until fragrant.

Whisk in the creamy natural peanut butter, full‑fat coconut milk, 2 tbsp soy sauce, fish sauce, brown sugar, sriracha, lime juice, and 1 cup of the reserved pasta water. Stir until the sauce is smooth and glossy; add additional pasta water a tablespoon at a time if a thinner consistency is desired.

Add the cooked spaghetti, sautéed vegetables, and baked turkey meatballs back into the skillet. Toss everything together, allowing the noodles to absorb the sauce and become evenly coated. Cook for 2‑3 minutes, adding more pasta water if needed to keep the sauce saucy.

Taste and adjust seasoning with extra soy sauce, lime juice, or sriracha if desired.

Transfer the noodles and meatballs to serving bowls. Garnish each bowl with chopped roasted peanuts, sliced green onion, fresh cilantro leaves, and lime wedges.

Serve immediately while hot, allowing diners to squeeze additional lime juice over their portions if they wish.