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