Crunchy Thai Peanut & Mango Salad by janiekepearl. A Thermomix <sup>®</sup> recipe in the category Side dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Crunchy Thai Peanut & Mango Salad

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Ingredients

6 person(s)

Crunchy Thai Peanut & Mango Salad

145 g Salted Peanuts
57 g fish sauce
85 g soy sauce
70 g rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
10 g fresh ginger
55 g orange juice
55 g lime juice
230 g rice noodles, dried
1/2 portion Lebanese cucumber, Diced
1/2 portion red capsicum, Diced
1/2 portion Iceberg Lettuce, Shredded
2 mangoes, Diced
4 spring onions, Thinly Sliced
1200 g water

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6

10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Thai

Recipe's preparation

Preparation Steps

Place salted peanuts into the mixing bowl and chop 2sec/speed 5. Transfer to a bowl and set aside

Place fish sauce, soy sauce, rice wine vinegar, sesame oil, honey, ginger, orange juice and lime juice into mixing bowl and blend 15sec/speed 8. Transfer to a bowl and set aside

Add water into mixing bowl and heat 10min/100°C/speed 1 using simmering basket in the lid. Add rice noodles and cook 10min/100°C/

/speed 1 until al dente. Once cooked drain noodles and rinse with cold water until cool. Place noodles into a large serving bowl.

Add cucumber, red capsicum, iceberg lettuce, mangoes and spring onions to the noodles. Toss to combine. Add reserved dressing and toss again. Garnish with crushed peanuts.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

Only combine ingredients when ready to serve to avoid everything going soggy.

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.