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Thai salad

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Thai salad

Preparation : 15 min Resting : -
Cooking : 5 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

Serves 6 :
½ cucumber, sliced
1 red onion, sliced
50 g unsalted peanuts
700 g minced beef (tartare)
8 g bunch Thai basil
300 g rice or soybean noodles
10 - 15 cherry tomatoes, halved
coriander leaves
coriander leaves
1 small chilli, seeded
6 tbsp fish sauce
juice of 1 lime
2 tsp golden cane or palm sugar
1Place the peanuts in the metal bowl and run the EXPERT programme, 20 seconds/
speed 15
. Set aside and prepare the Thai salad dressing.
2Place the meat in the metal bowl with the Thai basil (set aside a few leaves for
garnish). Add half of the Thai salad dressing via the cap opening in the lid. Run
the EXPERT programme, 5 minutes/speed 1A/60 °C. The meat will marinate * and
gently cook.
3Meanwhile, put the rice noodles into a bowl of boiling water for 3-5 minutes, drain
and set aside in cold water until required.
4Place a serving of rice noodles on each plate, top with the marinated* meat,
season with the remaining dressing. Garnish with cucumber, cherry tomato halves,
red onion and peanuts. Decorate with basil and coriander leaves.
Thai salad dressing
1Put all the ingredients in the mini bowl. Run the FOOD PROCESSOR programme 30 seconds.
Modified on 07/12/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The quality of the meat is essential to the success of the recipe. Brown the meat for 5 minutes in a frying pan, if you do not like raw meat. The beef and Thai basil could be replaced with prawns and sweet basil.


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the neat needs to be sliced small for it to cook or brown otherwise it will need to be set to cook for longer and or at a higher temp.


I don't like beef tartare so I used tiger prawns. I also had to use juice of 3 limes. I used shallots instead of onions, it tasted sweeter and less intensed. Otherwise good recipe.