For salad, whisk together vegetable oil, rice vinegar, sugar and crushed red pepper in medium bowl. Add Brussels sprouts, carrots, edamame and mini peppers; toss to coat. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Using Thanksgiving leftovers, fuse Thai and American cuisines to create a light, yet extra-tasty, lunch or dinner. Finish off the salads with a splash of fresh lime juice for added freshness.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Salad | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| 2 tbsp. seasoned rice vinegar | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| 1 ½ c. thinly shaved Brussels sprouts | ||
| ½ c. matchstick-cut carrots | ||
| ½ c. frozen shelled edamame, cooked | ||
| 2 sweet mini red and/or yellow peppers , seeded and cut into thin strips | ||
| Pad Thai | ||
| 8 oz. dry stir-fry rice noodles | ||
| ⅓ c. Hy-Vee canned whole berry cranberry sauce | ||
| 3 tbsp. water | ||
| 2 tbsp. Hy-Vee creamy peanut butter | ||
| 2 tbsp. Hy-Vee less sodium soy sauce | ||
| 2 tbsp. fresh lime juice | ||
| 1 tsp. refrigerated ginger paste | ||
| ½ tsp. refrigerated garlic paste | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 2 c. chopped leftover cooked turkey | ||
| ⅓ c. sliced green onions | ||
| Desired garnishes, such as chopped Hy-Vee dry roasted lightly salted peanuts, Hy-Vee dried cranberries and/or fresh cilantro | ||
| Lime wedges, for serving | ||
Things To Grab
- Whisk
- Medium bowl
- Small bowl
- Large skillet
- Large saucepan
Directions
For pad Thai, cook noodles according to package directions for minimum amount of cook time; drain.
Meanwhile, whisk together cranberry sauce, water, peanut butter, soy sauce, lime juice, ginger paste and garlic paste in a small bowl until combined; set aside.
Heat oil in a large skillet over medium-high heat. Add turkey and green onions. Stir-fry for 1 to 2 minutes or until heated through and turkey begins to brown. Stir in cooked noodles. Add cranberry sauce mixture; toss to coat. Cook 1 to 2 minutes or until heated through.
To serve, divide pad Thai mixture among 4 shallow serving bowls; top with salad mixture. Garnish as desired. Serve with lime wedges, if desired.