Thai Noodle Salad with Turkey and Shrimp
Description
Every year I get a lot of "what to do with leftover turkey" requests. Frankly leftover turkey was never much of an issue in my family (we just ate the meal, had a sandwich and maybe made soup and that was it) but since I've had this blog, I've been making Thanksgiving-like meals way in advance so I can post new holiday recipes leading up the event and come up with creative leftover ideas.
Ingredients
- 2 cups shredded, cooked turkey
- 1/2 pound steamed, peeled shrimp
- 1 tablespoon canola oil
- 2 thai chiles, diced
- 1 clove garlic, minced
- 1/2 seedless cucumber, thinly sliced
- 3 ounces bean sprouts
- 1/4 cup fresh basil leaves, cut up
- crushed peanuts to garnish
- diced green onions to garnish
- dressing
- 1 shallot, thinly sliced
- 2 thai green chiles, thinly sliced
- juice 1 lime
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons rice vinegar
- 1 tablespoon palm sugar
- 1 teaspoon tamarind juice
Directions
- Prepare noodles according to package instructions. Set aside. .
- In a skillet, heat the oil then saute the chiles, and garlic with shrimp and turkey for 1 minute.
- Toss with dressing, salad ingredients and noodles. Sprinkle with peanuts and diced onions. Serve with lime wedges.
