Crispy Thai Nudel Salad with Shrimp and Ground Turkey

A salad that's fresh, vibrant, and bursting with flavor. Crisp vegetables, juicy shrimp, and ground turkey are tossed with silky glass noodles and a flavorful dressing made with lime, chili, and cilantro. Top it off with crunchy peanuts for extra texture and fresh chili for a spicy kick – the perfect dish for a warm summer day or evening.

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You will need

Dressing

1–2 tsp (5 ml) Thai chili, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tbsp (15 ml) fresh cilantro, finely chopped

3 tbsp (45 ml) freshly squeezed lime juice

2 tbsp (30 ml) canola oil or other neutral oil

⅓ cup + 1 tbsp, or more to taste, base dressing

Base Dressing

Make a larger batch, it stores well at room temp in a sealed jar.

Mix equal parts of each:

Fish sauce

Granulated sugar

Rice vinegar

Water

Salad

7 oz (200 g) glass noodles, soaked in hot water for 3 minutes (check package for exact timing)

20 sugar snap peas, thinly sliced

¾ cup + 1 tbsp (200 g) carrot, julienned (thin strips)

15 cherry tomatoes, halved or quartered

3 green onions (scallions), thinly sliced

½ medium red onion, thinly sliced and soaked in ice water for 15 minutes

⅓ cup + 1 tbsp (100 ml) fresh cilantro, torn into pieces

12 large raw shrimp, size 16-20, peeled, deveined, rinsed, and patted dry (save shells in the freezer for stock)

5 oz (150 g) ground turkey

Toppings

⅓ cup + 1 tbsp (100 ml) dry-roasted peanuts, roughly chopped

Fresh cilantro leaves

Red chili, thinly sliced

How to make it

1. Prepare the base dressing by mixing equal parts of fish sauce, sugar, rice vinegar, and water. Store in a sealed jar at room temp.

1 part fish sauce

1 part granulated sugar

1 part rice vinegar

1 part water

2. Combine base dressing with chili, garlic, chopped cilantro, lime juice, and oil. Set aside.

1–2 tsp (5 ml) Thai chili, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tbsp (15 ml) fresh cilantro, finely chopped

3 tbsp (45 ml) freshly squeezed lime juice

2 tbsp (30 ml) canola oil or other neutral oil

⅓ cup + 1 tbsp, or more to taste, base dressing

3. Julienne or thinly slice all vegetables.

20 sugar snap peas, thinly sliced

¾ cup + 1 tbsp (200 g) carrot, julienned (thin strips)

15 cherry tomatoes, halved or quartered

3 green onions (scallions), thinly sliced

½ medium red onion, thinly sliced and soaked in ice water for 15 minutes

⅓ cup + 1 tbsp (100 ml) fresh cilantro, torn into pieces

4. Soak glass noodles in hot water for 3 minutes or as directed on the package. Drain and rinse with cold water. Place in a large mixing bowl.

7 oz (200 g) glass noodles, soaked in hot water for 3 minutes (check package for exact timing)

5. Add sliced vegetables and torn cilantro to the bowl of noodles.

20 sugar snap peas, thinly sliced

¾ cup + 1 tbsp (200 g) carrot, julienned (thin strips)

15 cherry tomatoes, halved or quartered

3 green onions (scallions), thinly sliced

½ medium red onion, thinly sliced and soaked in ice water for 15 minutes

⅓ cup + 1 tbsp (100 ml) fresh cilantro, torn into pieces

6. Bring a pot of water to a boil. Add shrimp and poach until they turn pink (about 1–2 minutes). Do not overcook. Let cool, then slice in half lengthwise if desired.

12 large raw shrimp, size 16-20, peeled, deveined, rinsed, and patted dry (save shells in the freezer for stock)

7. In the same pot and water, poach the ground turkey, breaking it apart into crumbles. Once fully cooked, drain and let cool.

5 oz (150 g) ground turkey

8. Add the cooked shrimp and turkey to the noodle and vegetable mixture. Pour over the dressing and toss everything thoroughly. Taste and add more base dressing if needed.

12 large raw shrimp, size 16-20, peeled, deveined, rinsed, and patted dry (save shells in the freezer for stock)

5 oz (150 g) ground turkey

Dressing

9. Garnish with chopped peanuts, fresh cilantro leaves, and sliced red chili just before serving.

⅓ cup + 1 tbsp (100 ml) dry-roasted peanuts, roughly chopped

Fresh cilantro leaves

Red chili, thinly sliced

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