Leftover Turkey Pad Thai

Name: Leftover Turkey Pad Thai
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 120g Rice noodles; 150g Leftover turkey; A handful of beansprouts; 1 Shallot, finely diced; 1 Scallion, sliced; 2 Garlic cloves, minced; 1 tbsp Ginger paste; 2 Eggs; 1 1/2 tbsp Dark soy sauce; 3 tbsp Dark brown sugar; 3 tbsp Fish sauce; 3 tbsp Rice wine vinegar; Small squeeze of honey; Squeeze of lime; Lime wedges; 2 Scallions, sliced; A handful of cilantro, roughly chopped; A handful of roasted peanuts, roughly chopped; Chilli flakes; Crispy chilli oil (optional)

by Spencer Lengsfield

2 Servings

25 min

If you're like me and you've been left with a mountain of Turkey after Christmas dinner, here's a quick and really easy alternative to your standard Christmas leftovers sandwich. This recipe works really well by adding moisture back into the turkey, which can often dry out in the fridge. The toppings of chopped peanuts, cilantro, scallions, lime, and chilli oil definitely make the dish – the chilli oil isn’t traditional, but it works really well.

I also thought that this would be a great opportunity to show my pad Thai recipe. You can easily adapt this and use prawns, chicken, or tofu.

Also a great leftovers dish to take to work! Just pop it in the microwave with a splash of water!

Leftover Turkey Pad Thai

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Recipe details

Yield 2 Servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

120g Rice noodles
150g Leftover turkey
A handful of beansprouts
1 Shallot, finely diced
1 Scallion, sliced
2 Garlic cloves, minced
1 tbsp Ginger paste
2 Eggs

For the sauce

1 1/2 tbsp Dark soy sauce
3 tbsp Dark brown sugar
3 tbsp Fish sauce
3 tbsp Rice wine vinegar
Small squeeze of honey
Squeeze of lime

To serve

Lime wedges
2 Scallions, sliced
A handful of cilantro, roughly chopped
A handful of roasted peanuts, roughly chopped
Chilli flakes
Crispy chilli oil (optional)

Instructions

Start by making your sauce. In a measuring jug, whisk together soy sauce, fish sauce, brown sugar, rice wine vinegar, honey, and lime. Taste, and adjust as necessary.
Next, tear up your turkey into large chunks. If you can, try to include both white and dark meat, but use whatever you have.
Add your rice noodles to a large bowl, then cover with boiling water. Leave to sit for around 7 minutes, or until just soft.
Heat a non-stick pan with a splash of oil on a medium/high heat. Add in your sliced shallot and spring onion, and cook for a minute or two. Add in your minced garlic and ginger paste.
Whisk your eggs together. Once everything's soft, push everything to the side of the pan and add in your eggs. Scramble, then mix in with your shallots and spring onions. Add in your torn turkey.
Your noodles should be soft by now, so drain the water and add into the pan. Toss with the turkey, egg, shallots, and spring onions.
Turn the heat down to medium/low, then add in your pad thai sauce.
Toss well to combine, add in your beansprouts, and leave to cook for a few minutes until the sauce has thickened. Taste, and season as necessary.
Transfer to a plate, and garnish with your chopped peanuts, extra spring onions, coriander, lime wedges, chilli flakes, and chilli oil. Enjoy!

Comments

Carla Appich Samford on Dec 27, 2020

About how many cups of turkey is 150 grams?

Like Reply
- Spencer Lengsfield on Dec 28, 2020
  
  It’s just over 1 cup, but just use this as a guideline - use whatever you have! :)
  
  1
Rebecca R Wilson on Oct 04, 2021

In the “To serve” ingredient list it calls for a handful of cilantro but in step 9 of the instructions it says garnish with coriander. Which is it? Cilantro? Or, Coriander?

Like Reply
- Gerry Moore on Oct 18, 2022
  
  Cilantro and coriander are the same plant…
  
  Like

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Leftover Turkey Pad Thai

Leftover Turkey Pad Thai

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Leftover Turkey Pad Thai

Leftover Turkey Pad Thai

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