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Ingredients
Method
- 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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