RECIPE: Leftover turkey pad thai
I’m a big fan of turkey (aren’t we all at this time of year?) and love a leftover turkey sandwich as much as the next person, but when you finally come out of your Quality Street-induced haze, you’re going to long for something light and healthy and here it is – the perfect thing to make for a quick lunch.
This recipe was created by nutritionist Lily Soutter in collaboration with charity Bowel & Cancer Research, who want to prove that gut-friendly recipes can work during the indulgent Christmas period too. Whether you’ve got a sensitive stomach, want to give your overworked gut a break or just want a tasty, nutritious new way of dishing up Christmas leftovers, these recipes are just the thing – look out for them throughout December here on manvfat.com.
Leftover turkey pad thai recipe
Serves 2 | 526 calories | 30g fat | 36g carbs | 20g sugar | 33g protein
1 cucumber or courgette
2 large carrots
2 spring onion, thinly sliced
1 handful leftover cooked greens (peas, mange tout or sugar snap peas all work well)
1 handful leftover red cabbage
1 handful of fresh coriander, finely chopped
1 handful of fresh mint, finely chopped
1 handful of peanuts or cashews (roughly chopped/smashed)
A couple of handfuls of shredded leftover turkey
For the dressing
Juice of 1 lime
3tbsp sesame oil (or olive oil)
2tbsp tamari or soy sauce (tamari is gluten-free soy sauce)
1tbsp fish sauce
1 small red chilli, finely chopped, seeds removed
1tbsp honey or maple syrup
1 clove of garlic, crushed
1 thumb sized piece of ginger, finely chopped
Start by turning your carrots and cucumber into noodles/ribbons. You can use a spiraliser if you’ve got one, but otherwise just use a grater to make long strips. Pop them into a large bowl along with the spring onions, cabbage and herbs.
For the dressing combine all the ingredients in a small bowl and mix well. Pour the dressing over the salad mixture. Toss the salad and dressing together and mix in some leftover turkey. Finally, crush the nuts and sprinkle on top.