Thai turkey salad

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

Recipe «Thai turkey salad» presented in category Recipes / Salads, to prepare this dish you will need no more 3 minutes. To make this dish at home by prescription from the author Gomer would need: 200g rice vermicelli noodles, 1/3 cup fish sauce, 1/4 cup grated palm sugar or brown sugar, 2 long red chillies, deseeded, finely chopped, 2 tsp grated fresh ginger , 1 garlic clove, chopped, 100ml lime juice, 2 cups 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 tbsp chopped roasted peanuts.

Ingredients:

• 200g rice vermicelli noodles 
• 1/3 cup fish sauce 
• 1/4 cup grated palm sugar or brown sugar 
• 2 long red chillies, deseeded, finely chopped 
• 2 tsp grated fresh ginger 
• 1 garlic clove, chopped 
• 100ml lime juice 
• 2 cups 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 tbsp chopped roasted peanuts 

Instructions

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.