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Thai turkey salad

Name: Thai turkey salad
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 200g rice vermicelli noodles; 1/3 cup (80ml) fish sauce; 1/4 cup grated palm sugar or brown sugar; 2 long red chillies, deseeded, finely chopped; 2 teaspoons grated fresh ginger; 1 garlic clove, chopped; 100ml lime juice (from about 4 limes); 2 cups (320g) shredded cooked turkey breast; 1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks; 1 carrot, cut into matchsticks; 1/4 cup each Thai basil, coriander and mint leaves; 2 tablespoons chopped roasted peanuts

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Give turkey a Thai twist with this delicious turkey and vermicelli salad infused with fresh herbs and lime juice. A great recipe for leftover turkey!

200g rice vermicelli noodles
1/3 cup (80ml) fish sauce
1/4 cup grated palm sugar or brown sugar
2 long red chillies, deseeded, finely chopped
2 teaspoons grated fresh ginger
1 garlic clove, chopped
100ml lime juice (from about 4 limes)
2 cups (320g) shredded cooked turkey breast
1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks
1 carrot, cut into matchsticks
1/4 cup each Thai basil, coriander and mint leaves
2 tablespoons chopped roasted peanuts

Method

1.

Soak the rice vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.
2.

Meanwhile, place the fish sauce and sugar in a saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves. Allow to cool slightly, then place in a blender with the chilli, ginger, garlic and lime juice. Puree until smooth. Set dressing aside.
3.

Place the drained noodles, shredded turkey, cucumber, carrot, herbs and peanuts in a large bowl. Pour over the dressing and toss gently to combine. Divide the salad among plates and serve.