This dish has now become a traditional Boxing Day dinner for our family. It’s a great way to use up leftover turkey and the spiciness is an excellent antidote to the richness of other Christmas dishes. For an extra chilli hit, serve the Thai sauce nam prik on the side…chopped chilli in equal parts fish sauce and lime juice.
Prep time: 30 minutes. cooking time: 15 minutes
1 packet pad Thai rice noodles
2 tspoons store bought Thai red chilli paste
10 large green prawns, peeled with tails intact
1.5 cups Leftover turkey meat
4 cloves garlic thinly sliced
1 cup bean sprouts
3 eggs lightly beaten
2 tablespooons vegetable oil
1/2 cup chopped coriander
1 lemon juiced – about 3 tablespoons
3 tablespoons fish sauce
2 tablespoons white sugar
2 limes cut into wedges
4 green spring onion stalks chopped in half
1/2 cup roughly crushed peanuts
1 tablespoon chilli flakes
1. Boil 2 litres water, then allow to cool to warm, then add rice noodles to soak for 10-15 minutes until they are tender but not soggy.
2. Do all your preparation: Peel and devein prawns, chop turkey meat into chunks, lightly beat eggs, slice garlic, chop shallots and coriander, roughly crush peanuts, juice lemon and cut lime into wedges.
3. Drain noodles and set aside.
4. Heat vegetable oil in wok or large frying pan, add garlic and stir-fry until turning golden, add chilli paste and cook until paste is fragrant.
5. Add prawns and turkey and stir fry for 1 minute, then add fish sauce, sugar and lemon juice and stir until sugar is dissolved.
6. Add noodles and gently stir fry to mix through ingredients and heat noodles.
7. Push noodles to one side then add eggs and gently scramble and then stir through noodles along with 1/2 the crushed peanuts, shallots and bean sprouts.
8. Place into large serving dish or individual bowls and sprinkle with coriander, remaining peanuts and chilli flakes. Serve with lime wedges and nam prik chilli sauce to the side.