Thai Turkey Salad

Serves: 20
Recipe Categories: Turkey
Meal Types: Salad
Preparation Methods: Grill
Product Types: Turkey Steak
Ethnicities: Asian
Season/Occasions: Summer


  • 1-1/4 Pounds Oriental bean thread noodles
  • 20 4 Ounces each TURKEY STEAKS, thawed
  • 3-3/4 Cups carrot, grated
  • 3-3/4 Quarts cucumber, peeled, seeded and chopped in 1/4-inch pieces
  • 1-1/4 Cups light soy sauce
  • 2-1/2 Cups lime juice, freshly squeezed
  • 3 Tablespoons sugar
  • 1/2 Cup smooth peanut butter
  • 2 Teaspoons hot red pepper flakes
  • 2-1/2 Cups peanut oil
  • 40 Leaves leaf lettuce, washed and dried
  • 1-1/4 Cups peanuts, chopped
  • 20 Each lime wedges


  1. Cook noodles briefly in boiling water. Drain and cool.
  2. Grill turkey steaks on a 340 degree F grill for 3 to 3-1/2 minutes per side, to an internal temperature of 170 degrees F. Chill and cut into 1/8-inch strips.
  3. Blend turkey, carrots and cucumbers together.
  4. In a blender or food processor, blend soy sauce, lime juice, sugar, peanut butter and pepper flakes until pureed. With blender/processor running, add oil. Blend until well mixed. Transfer to mixing bowl and toss dressing with turkey mixture.
  5. Arrange 2 lettuce leaves on each plate. Place 1 ounce of bean thread noodles on top and 1-1/2 to 2 cups of turkey mixture on top of the noodles. Garnish with 1 tablespoon of chopped peanuts and a lime wedge.
Recipe Source
National Turkey Federation