Serves 6

1/3 cup fish sauce

1/4 cup fresh lime or lemon juice

3 tsp brown sugar

1/4 tsp white pepper

375g packet dried rice noodles (medium size)

2 long red chillies, deseeded

150g beans, shredded

3 cups cooked turkey, shredded

1 large carrot, peeled, shredded

1 cup basil leaves

1 cup coriander leaves

Combine fish sauce, lime juice, sugar and white pepper in a jug. Place noodles into a large bowl and cover with boiling water. Stand for 5 minutes or until noodles are softened. Drain and rinse under cold water.

Finely chop 1 chilli and finely shred remaining chilli. Place beans into a 
bowl and cover with boiling water. 
Stand for 2 minutes or until just tender. Drain and rinse under cold water.

Place noodles and turkey onto 
serving plates. Top with carrot and 
beans. Sprinkle with chopped chilli. 
Place basil leaves, coriander leaves 
and shredded chilli onto salad. 
Drizzle over dressing and serve.

Note: Leftover roast chicken can also 
be used in this recipe.