by coconutlime
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coconutlime's Notes:
Expand2 cups shredded, cooked turkey Ask a question about this ingredient
1/2 pound steamed, peeled shrimp Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
2 Thai chiles, diced Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1/2 seedless cucumber, thinly sliced Ask a question about this ingredient
3 ounces bean sprouts Ask a question about this ingredient
1/4 cup fresh basil leaves, cut up Ask a question about this ingredient
crushed peanuts to garnish Ask a question about this ingredient
diced green onions to garnish Ask a question about this ingredient
1 shallot, thinly sliced Ask a question about this ingredient
2 Thai green chiles, thinly sliced Ask a question about this ingredient
juice 1 lime Ask a question about this ingredient
2 tablespoons fish sauce (nam pla) Ask a question about this ingredient
2 tablespoons rice vinegar Ask a question about this ingredient
1 tablespoon palm sugar Ask a question about this ingredient
1 teaspoon tamarind juice Ask a question about this ingredient
Prepare noodles according to package instructions. Set aside. .
Ask a question about this stepIn a skillet, heat the oil then saute the chiles, and garlic with shrimp and turkey for 1 minute.
Ask a question about this stepToss with dressing, salad ingredients and noodles. Sprinkle with peanuts and diced onions. Serve with lime wedges.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
