Ingredients
2 tablespoons fish sauce1/4 cup avocado oil1 tablespoon maple syrup1 tablespoon lime juice1 tablespoon soy sauce1/2 pound turkey breast, cut into 1-in. pieces100 grams rice noodles1/2 sweet red pepper, sliced into strips1/2 cup cucumber, sliced thin1 cup shredded red cabbage1 tablespoon fresh basil, chopped fine1 tablespoon fresh cilantro, chopped fine1/4 cup dry roasted peanuts, chopped1/4 cup green onions, sliced thinDRESSING:1/4 cup natural peanut butter1 lime, juiced1 teaspoon fish sauce1 tablespoon soy sauce2 tablespoons maple syrup1 teaspoon Sriracha chili sauce, optional3 to 4 tablespoons water, to thin
Preparation
Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes.
Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F.
While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside.
Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside.
Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well.
Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.
