Pork, Chicken and Prawn Thai Salad
40 minutes
This Thai salad known as 'Mee Grob' uses pork, chicken and prawn mince to create a wonderful salad encompassing fried noodles.
Wiley
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Ingredients
Serves: 4
- 2 cups (500ml) frying oil
- 150g vermicelli noodles
- oil for sautéing
- 50g pork mince
- 50g chicken mince
- 50g prawns, minced
- 1 tablespoon fish sauce
- 1-2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoons yellow bean paste
- 2 tablespoons palm sugar
- 2 eggs, whisked
- 1 teaspoon roasted chilli flakes
- 4 spring onions, sliced
- 100g tofu, sliced and fried until crispy
- 5 cloves garlic, sliced and fried until crispy
- 2 shallots, sliced and fried until crispy
- 1 big red chilli, sliced
- 1 handful coriander, diced
Directions
Preparation:30min ›
Cook:10min ›
Ready in:40min
- Heat the 2 cups oil in a wok until hot. Add the vermicelli noodles to the oil. The noodles should puff up immediately. Flip the noodles and puff the other side if necessary.
- Remove the noodles and drain on paper towels.
- Stir fry the pork, chicken and prawns in a wok until just cooked.
- Add the fish sauce, lime juice, rice vinegar, yellow bean paste and sugar. Stir and heat through.
- Add the eggs and quickly cook.
- Add the chilli flakes, spring onion, tofu, garlic and shallots then stir fry for one minute.
- Add the crispy noodles and stir fry quickly to loosely combine.
- To serve place the noodle mixture on a platter. Garnish with the big red chillies and coriander.
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