200g flat rice noodles
250g leftover roast turkey meat, roughly chopped or shredded
3 tbsp ground nut or light vegetable oil
1 shallot or small onion, finely sliced
3 garlic cloves, minced
1 red chilli, finely chopped
1 pack fresh coriander including stalks, finely chopped
A good couple of handfuls of any thinly-sliced crunchy vegetables you may have in the fridge e.g. carrots, Brussels sprouts, broccoli, radish, peppers, mange tout
3 spring onions, finely sliced lengthways
1 free-range egg
60g roasted peanuts, roughly chopped
lime quarters to garnish
3 tbsp fish sauce
juice of 2 limes
2-3 tbsp sweet chilli sauce
1 tbsp sesame oil
Cook the noodles according to packet instructions, drain and set aside.
To make the sauce, stir the ingredients together in a small bowl and set aside.
Heat the groundnut oil in a wok on a high heat.
Add the shallot, garlic, chilies and spring onions and fry for a few seconds.
Then add the chopped vegetables, spring onions and bean sprouts and stir fry for a few minutes.
Add the chopped leftover turkey to the pan and heat through for another couple of minutes.
Crack the egg into the pan and mix quickly to incorporate into the other ingredients.
Add the cooked noodles to the pan, then add the pad Thai sauce.
Toss the noodles to mix with all the ingredients and sauce.
Serve immediately with a generous sprinkling of chopped coriander, raw beansprouts, lime quarters and chopped peanuts.