Preparation time
5min
Total time
5min
Portion
6
piece(s)
Level
easy
Ingredients
Mince chicken and prawns
- 250 g Chicken, diced, 3 cm cubes, par frozen
- 250 g green prawns, peeled, par frozen
- 2 spring onions/shallots
- 1 can water chestnuts, drained
- 40 g fish sauce
- 1 teaspoon white pepper, ground
- 1 tablespoon brown sugar, or palm sugar
- 40 g oyster sauce
- 4 garlic cloves, peeled
- Oil for stir frying
noodles and sauce
- 1 package Pad Thai Rice Noodles
- Boiling water
- 2 tablespoons oyster sauce
- 2 tablespoons fishsauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
garnish
- corriander leaves torn
- Shallots, thinly sliced
- lime wedges
- beansprouts
- peanuts, crushed
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place garlic in bowl and chop for 2 sec/ speed 7
- Add chicken and finely chop by pressing turbo twice
- Add green prawns, sping onions water chestnuts and chop for 3-5 sec/ speed 7 depending on your perferred consistency
- add fish sauce, oyster sauce, white pepper, sugar and mix on speed 4/ reverse
"Counter-clockwise operation" for 8 secs until incorparated. - Start soaking rice noodles.
- Heat up wok, add oil and brown mince over med/high heat.
- Place rice noodle in thermoserver and cover with boiling water for 5 mins
- Once soft, pour into the simmer basket and refresh with cold water and drain
- Add noodles to the wok and toss with meat
- Add oyster sauce, fish sauce, sesame oil and sugar and combine
- Place on large platter or individual plates and garnish with corriander, spring onions, bean sprouts, peanuts and lime.
Mince chicken and prawns
Rice Noodles
Tip
Ommit nuts for a nut free version
can change meats, pork, leave out prawns, finely sliced chicken instead of mincing it.
Add you favourite chilli sauce or fresh chillies for a little spice.
can change meats, pork, leave out prawns, finely sliced chicken instead of mincing it.
Add you favourite chilli sauce or fresh chillies for a little spice.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Recipe's categories:
1st main course
Main course
Starter
Easy
Low budget
Buffet
Everyday
Dinner
Lunch
Egg free
Gluten free
Non-dairy
Thai
Stir frying
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Comments
This was nice, next time I will try just cutting the prawns into 3 or 4 instead of mincing with the chicken.
Reduce fish sauce & white pepper.
Add sweet chilli sauce & plenty of veggies.
Cut prawns in half.
Made this and it was very bland and the chicken and prawns being mixed together wasn’t nice at all
was so excited to try this dish... me and my husband both said it would be a lot nicer if meat stayed seperate and more flavour in the sauce
Emz....x
Easy and very yum! It’s on the list thank you.
YUM YUM YUM..... even my stir fry baiting boyfriend loved it. My noddles broke up quite a bit which was the only downfall. I used 500g pork mince instead of chicken, next time I would just dice the prawns as they were too mushed up, also added some carrot and snow peas.
Definitely would make this again!!
Absolutely delicious. Three and five year old daughters couldn't get enough. Thanks!
Great recipe thank you, loved the flavours in the chicken. I added chilli and some veggies into the stir fry, definitely making again.
Tasty, a bit too salty for me. Next time I'll reduce the sauces. Also kept prawns whole and added sliced mushrooms. Didn't have coriander, did add green beans to the chopping stage. Has anyone tried to cook this in the thermomix rather than transferring to a wok? Would love to save on using an extra pan if possible. Thanks.
Outstanding! This is super delicious! Thank you!
This is very tasty. I wasn't sure at first because I am not a fan of fish sauce. I did use a tablespoon in meat and sauce,it was perfect. I ran out of oyster but had some thick teriyaki sauce and that seemed to work very well. I am going to make this often, my husband loved it. I served it with chopped roasted cashews and dried shallots. I also added a couple of sprinkles of chilli flakes and just lifted the whole dish to another level. Everyone who likes thai food must try this. yum!!