# Spicy Skillet Ground Turkey and Snap Peas
Inspired by the bold and zesty flavors of a Thai larb, this effortless skillet meal combines tender ground turkey with crisp sugar snap peas and an abundance of fresh herbs. A tangy and spicy sauce made from lime juice, fish sauce, and red-pepper flakes enhances the dish's vibrant taste, while a sprinkle of roasted nuts adds a delightful crunch. Serve it over rice, rice noodles, or alongside warm flatbread for a complete meal.
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## Ingredients
- 3 tablespoons olive oil
- 1 red onion, halved and thinly sliced into half-moons
- 1 pound ground turkey
- Salt, as needed
- ¼ cup fresh lime juice (from 2 to 3 limes), more to taste
- 2 tablespoons fish sauce (or coconut aminos or soy sauce), more to taste
- ½ teaspoon red-pepper flakes
- 1 pound sugar snap peas, trimmed
- 3 scallions, thinly sliced, dark green parts reserved for garnish
- ½ cup torn mint leaves, more for garnish
- ½ cup chopped fresh cilantro or basil, more for garnish
- 2 tablespoons chopped roasted cashews or peanuts (optional)
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## Preparation
1. **Cook the Onion and Turkey:** Heat a large skillet over medium-high heat and add the olive oil. Sauté the red onion slices until they become soft and caramelized, about 7 to 10 minutes. Crumble in the ground turkey and season with a pinch of salt. Cook the turkey, stirring occasionally, until it turns golden brown and crisp, approximately 8 minutes.
2. **Prepare the Sauce and Combine:** While the turkey cooks, whisk together the lime juice, fish sauce, red-pepper flakes, mint leaves, cilantro, and the white and light green parts of the scallions in a small bowl. Pour this sauce into the skillet, then add the sugar snap peas. Toss everything together until the ingredients are well coated. Cover the skillet and let the snap peas steam until tender but still vibrant, around 3 to 5 minutes.
3. **Finish and Garnish:** Adjust the seasoning by adding more lime juice, fish sauce, or salt to suit your taste. Stir in the chopped roasted cashews or peanuts, if using. Garnish with additional torn mint leaves, chopped cilantro, and the reserved dark green scallion slices. Serve immediately.