Smoked Turkey Pad Thai Salad

FOR THE SALAD

• 1 package rice vermicelli noodles, prepared as directed on package
• 5 cups smoked turkey, shredded
• 3 medium carrots, shredded
• 2 cobs of roasted corn, cut the kernels off the cob
• 1 red pepper, julienne cut
• 1 English cucumber, julienne cut
• 5 green onions, chopped
• 1⁄4 cup cilantro, chopped
• 1⁄4 cup Thai basil, chopped
• 1⁄4 cup fresh mint, chopped
• 1 head romaine lettuce
• 1 cup chopped peanuts
• 2 limes, sliced into wedges

FOR THE DRESSING

• 1⁄3 cup canola oil
• 1⁄3 cup rice vinegar
• 1⁄4 cup fish sauce
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce
• 2 cloves garlic, minced
• 1 tbsp sesame oil

1. Combine dressing ingredients in a glass jar and shake to blend.
2. Prepare the vermicelli noodles according to the package directions.
3. Drain well, rinse with cold water and let cool in a large bowl.
4. Add smoked turkey, carrots, cucumber, red pepper, corn, green onions, mint, cilantro and Thai basil. Toss with dressing.
5. Serve on top of shredded romaine lettuce, and garnish with chopped peanuts and lime wedges.