Thai Turkey Salad

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!

Ingredients (serves 4):
  • 200g rice vermicelli noodles
  • 1/3 cup (80ml) fish sauce
  • 1/4 cup grated palm sugar (see note) or brown sugar
  • 2 long red chillies, deseeded, finely chopped
  • 2 tsp 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 (see note), coriander and mint leaves
  • 2 tbs chopped roasted peanuts

  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.

Pasta Tip:
  • Palm sugar and Thai basil leaves are available from Asian food shops and selected supermarkets.

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