Put the rice noodles in a large bowl and cover with boiling water. Leave for 5-10 minutes until tender, then drain.
Meanwhile, make the dressing: in a small bowl whisk together the shallots, chilli, fish sauce, sugar, oil and the juice of 2 of the limes, then season with freshly ground black pepper.
Put the carrots, cabbage and turkey in a large bowl with half the coriander and the cooked rice noodles. Toss with some of the dressing and season with freshly ground black pepper. Divide among plates and scatter with the remaining coriander. Serve with the remaining lime, cut into wedges, and any leftover dressing.