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.
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
|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|
|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
- Medium bowl
- Small bowl
- Large skillet
- Large saucepan
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.