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.
While checking out the competition, I've found most turkey leftover recipes are either a. some sort of creamy casserole, b. Mexican food or c. chili. All of which are well and good but I was thinking of something a little lighter. The last thing I want after a day of heavy food is more stick to the ribs fare. So I came up with this Pad Thai-inspired salad. It is substantial enough to serve as a meal but much lighter and healthier tasting than what you probably had on Thanksgiving. —coconutlime
shredded, cooked turkey
steamed, peeled shrimp
Thai chiles, diced
clove garlic, minced
seedless cucumber, thinly sliced
fresh basil leaves, cut up
crushed peanuts to garnish
diced green onions to garnish
shallot, thinly sliced
Thai green chiles, thinly sliced
juice 1 lime
fish sauce (nam pla)
In This Recipe
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.