If you’re wondering what to do with all that leftover turkey, this is a great recipe to try!
2 finely chopped and deseeded long red chillies
200g rice vermicelli noodles
1 chopped garlic clove
80ml fish sauce
2tsp grated fresh ginger
1 carrot cut into matchsticks
100ml lime juice
¼ cup brown sugar or grated palm sugar
320g cooked, shredded turkey breast
¼ cup each of Thai basil, fresh mint, and fresh coriander
1 deseeded cucumber, halved and cut into matchsticks
2tbsp roasted, chopped peanuts
- Cook rice vermicelli noodles in boiling water or cook according to packet instructions. Drain and refresh in cold water, drain again and set aside.
- In a saucepan, place the fish sauce and sugar and simmer over low heat for two or three minutes, stirring until sugar is dissolved. Allow to cool slightly, place in a blender and blend with ginger, garlic, chilli, and lime juice, puréeing until smooth. Set aside dressing.
- Place shredded turkey, carrot, herbs, cucumber, drained noodles and peanuts in a large bowl. Pour over dressing and mix gently to combine. Divide between four plates and serve.