In the traditional Thai manner, fresh rice noodles. (Well they don’t use a thermomix of course, but you get it right?)
Rice noodles are the backbone of so many Thai and Vietnamese favourites – light, slippery and perfect for soaking up bold flavours. This recipe brings together my go-to rice noodle recipes, from fresh noodle salads and classic Pad Thai to vibrant Vietnamese bowls packed with herbs, chilli and lime. Whether you’re using fresh or dried rice noodles, these recipes are designed to be simple, flexible and weeknight-friendly, with Thermomix instructions where it makes life easier.
Vietnamese Pork Salad with Rice Noodles
Beef Chilli Basil with Fresh Rice Noodles
Chicken Salad with Vietnamese Dressing
Other serving suggestions for fresh rice noodles
Toss with a little sesame oil, soy sauce and chilli crisp for a quick, slurpable bowl.
Serve warm with stir-fried greens, garlic and ginger, finished with a splash of black vinegar.
Use as the base for a speedy noodle soup with good stock, spring onions and a soft-boiled egg.
Pair with braised pork, chicken or mushrooms and a ladle of their cooking juices.
Dress simply with fish sauce, lime juice and a pinch of sugar for a Thai-style noodle salad.
Top with crispy shallots, fresh herbs and roasted peanuts for texture.
Serve alongside grilled prawns, char siu or sticky soy chicken.
Add to a laksa-style broth with coconut milk, chilli oil and tofu puffs.
Use in place of dried noodles for pad see ew, chow fun or drunken noodles.
Cool slightly and toss with shredded cucumber, herbs and a punchy chilli dressing for a summer noodle plate.
Need
- 350 Grams white rice
- 450 Grams water
- Water for steaming
- oil as needed
Do
- 1
Soak rice in water overnight.
- 2
Place rice and liquid into Thermomix bowl. Blend 2 min/speed 9. Add more water if batter is too thick and blend further 1 min/speed 9 (the batter should be very pourable—almost watery—but very smooth).
- 3
Line Varoma tray with a piece of baking paper. Oil paper generously using a pastry brush.
- 4
Fill bowl to 1L mark with water. Bring to the boil 10 min/Varoma/speed 3.
- 5
Pour first layer of batter into Varoma tray and cook 7 min/Varoma/speed 4. Remove noodle sheet and cut into pieces, keep in a ThermoServer or similar just covered with water.
- 6
Repeat process until all of the mixture has been cooked.
- 7
Don’t be afraid to use lots of oil as this will help the noodles separate easily.
- 8
They are ready to serve or bag them into Ziploc bags and keep refrigerated until use, for up to 3 days.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
