- 1 onion
- 1-2 chilli red
- 500g pork mince
- 1 tbs sesame oil
- 2-3 garlic cloves
- 2-3cm piece ginger peeled
- 3 large tb crunchy peanut butter
- 1/2 cup Sweet chilli sauce
- 400ml tin coconut cream
- 2 tbs fish sauce
- 3 tsp bown sugar
- 3 echallots sliced
- 1/2 bunch corriander leaves
- 1 pkt Rice noodles
8Recipe is created for
Chop onion in half. Add red chilli, garlic and ginger and blitz speed 7 for 3 secs.
Add sesame oil and sauté varoma for 3 mins.
Add mince and cook 100 speed 1 for 10 mins.
Drain off any fat.
Add peanut butter, sweet chilli and coconut cream.
Cook at 100 for 10 mins with mc off after 5 mins and basket on top to prevent spitting.
Cook for longer if you prefer a thicker consistency.
Drain any fat off the top.
Add fish sauce, brown sugar, chopped corriander leaves and eschallots and cook for another 3 mins at 100
Meanwhile add rice noodles to thermoserver and fill with boiling water. Drain once soft.
Serve pork ontop of noodles.
This is also nice wrapped up in lettuce leaves or with pita bread.
Accessories you need
Adding a handful of salted peanuts with the fish sauce gives extra texture.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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