Ingredients

The following ingredients have 4 Servings
  • 200g rice vermicelli noodles
  • 1/3 cup (80ml) fish sauce
  • 1/4 cup grated palm sugar or brown sugar
  • 2 long red chillies, deseeded, finely chopped
  • 2 teaspoons 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 tablespoons chopped roasted peanuts

Instruction

  • 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.
  • 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.
  • 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.