Pad Thai is a very light and speedy dish to make. After the busy period of cooking for family and friends over Christmas, this is a great dish to use up any leftover turkey and give your tastebuds something fresh and brimming with flavour.

100g rice noodles, cooked or wok ready
3 tbsp light sesame oil
2 eggs, lightly beaten
Couple of handfuls of small prawns, peeled
Couple of handfuls of sliced turkey
A handful of bean sprouts, rinsed
2 spring onions
3 tbsp Fish sauce
2 tbsp lime juice
½ tsp dried chilli flakes
1 tbsp muscavado sugar
2 tbsp roasted peanuts, lightly crushed
1 small bunch of coriander, finely chopped

Pop the sugar, chilli, coriander springs, lime juice and fish sauce into a bowl, stir until the sugar dissolves
Crack the eggs into another bowl and mix them with the sliced spring onions
Heat the oil in a pan and add the prawns, followed by the fish sauce mix, simmer for a couple of minutes
Add the turkey until it is heated through
Add the noodles for 1 minute followed by the egg mix, cook for further 2-3 minutes
Stir the nuts, beansprouts and coriander leaves through and serve with a lime wedge