Leftover Turkey Pad Thai

Spencer Lengsfield
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
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 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)

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!
  • This is also great to take to work for lunch, just microwave with a splash of water!
Spencer Lengsfield
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