http://www.taste.com.au/recipes/21212/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, coriander and mint leaves
* 2 tbs 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.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.