Pork, Chicken and Prawn Thai Salad

Pork, Chicken and Prawn Thai Salad


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This Thai salad known as 'Mee Grob' uses pork, chicken and prawn mince to create a wonderful salad encompassing fried noodles.


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

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. 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.
  2. Remove the noodles and drain on paper towels.
  3. Stir fry the pork, chicken and prawns in a wok until just cooked.
  4. Add the fish sauce, lime juice, rice vinegar, yellow bean paste and sugar. Stir and heat through.
  5. Add the eggs and quickly cook.
  6. Add the chilli flakes, spring onion, tofu, garlic and shallots then stir fry for one minute.
  7. Add the crispy noodles and stir fry quickly to loosely combine.
  8. To serve place the noodle mixture on a platter. Garnish with the big red chillies and coriander.

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