Break the turkey mince into small clusters and dry fry in a non-stick frying pan for 5 minutes, moving it around the pan and allowing the turkey to brown and become slightly crispy. Add the Pad Thai sauce and stir-fry for a further 2 minutes, or until piping hot.
Meanwhile, microwave the rice according to packet instructions. Set aside once cooked.
Arrange the lettuce leaves on a platter and top with spoonfuls of the rice and then the turkey. Add the chilli and drizzle with lime juice. Scatter over the spring onions and coriander leaves and serve with more limes to squeeze over the top.