Thai-Style Turkey Salad
Thai-Style Turkey Salad



  • 200g vermicelli noodles
  • 80ml Thai fish sauce
  • ½ tbsp grated palm sugar
  • 2 deseeded red chillies, chopped
  • 2 tsp grated ginger
  • 1 chopped garlic clove
  • 100ml lime juice
  • 300g shredded cooked turkey breast
  • 1 cucumber, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks
  • Small bunch of Thai basil, coriander and mint leaves
  • 2 tbsp roasted peanuts, chopped
  • Cook the noodles according to packet instructions. Drain and refresh in cold water, then set aside. Place the sugar and fish sauce in a saucepan and heat for 3 mins, until the sugar dissolves. Allow to cool slightly, then pour into a blender with the ginger, chilli, lime juice and garlic. Pulse until smooth.
  • Place the noodles, shredded turkey, carrot, cucumber and fresh herbs in a large bowl and scatter with the peanuts. Pour over the dressing, toss well to combine, and serve.
20 mins
4 serving

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