November Recipes

Turkey-Cranberry Pad Thai Salads

30 Minutes Or Less Badge
Plate of turkey cranberry pad thai salad made with Thanksgiving leftovers
Hands On:
30 minutes
Total Time:
30 minutes



    • 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 cups thinly shaved Brussels sprouts
    • ½ cup matchstick-cut carrots
    • ½ cup 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 cup 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 cups chopped leftover cooked turkey
    • ⅓ cup 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
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    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.
    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.

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