Mini pad Thai frittatas
Mini pad Thai frittatas blend Thai street-food flavours with oven-baked egg cups, featuring vermicelli noodles, chicken thigh and prawns. The Thermomix cooks the noodles, chops the coriander and spring onions, and whisks the eggs evenly. Ideal as a starter, brunch item or protein-rich snack for gatherings.
About this recipe
Mini pad Thai frittatas are a playful Thermomix TM7 twist on the beloved Thai street-food classic, turning vermicelli noodles, chicken thigh and prawns into golden individual egg cups. If you search for pad Thai recipes or an all-in-one kitchen machine solution for a quick weeknight dinner or impressive brunch, this recipe delivers. The TM7 streamlines every step: it soaks the vermicelli to the right bite, chops coriander and spring onions in seconds, and whisks the eggs with palm sugar into a silky, evenly seasoned custard. Each frittata carries the signature sweet-savoury tamarind-free balance through palm sugar, chicken stock paste and fresh herbs, all baked into portable portions. They are just as good warm from the oven as they are cold in a lunchbox the next day, making them ideal for buffets, picnics and meal prep sessions. Serve them with lime wedges and crushed peanuts for an authentic finish that guests will remember.
Preparation tips
- Spray the muffin holes generously with olive oil before filling, as the vermicelli noodles tend to stick; a light dusting of the holes also helps release the frittatas cleanly once cooled for a few minutes.
- Chop the prawns and chicken thigh into small, even pieces so they cook through at the same rate as the egg; any larger chunks stay raw in the centre while the outside sets.
- These frittatas keep well in an airtight container in the fridge for two days and taste great cold, making them a smart make-ahead option for lunchboxes or buffet tables; refresh them briefly in a warm oven before serving.
Recipe variations
- Vegetarian version: replace the chicken thigh and prawns with firm tofu cubes and add extra spring onions and bean sprouts; keep the chicken stock paste or swap it for vegetable stock paste to keep the savoury depth fully plant-based.
- Festive party version: bake the mixture in mini muffin tins for bite-sized canapés, top each with a coriander leaf, a tiny prawn and a dot of sweet chilli sauce before serving at room temperature.
Why this recipe works
Craving the vibrant flavours of Pad Thai but want a flawless twist? These mini pad Thai frittatas combine the tangy, nutty notes you love with the convenience of a baked egg dish. For those who demand perfection in every bite, the Thermomix TM7 is your ultimate kitchen partner. It precisely chops vegetables and blends the authentic sauce to ensure consistent flavour throughout, eliminating any risk of uneven textures or overpowering spices. Achieve restaurant-quality results at home with absolute ease, knowing your TM7 guarantees a perfectly set texture and balanced taste every single time you cook.
Thermomix TM7 Benefits
- Steaming the vermicelli noodles in the Varoma gives them the ideal tender bite while you prep the chicken and prawns separately. [Multi-Function]
- Fresh coriander and spring onions are chopped in seconds by the TM7 blades, delivering uniform pieces without a knife or cutting board. [Multi-Function]
- The Thermomix whisks the eggs with palm sugar into a silky, lump-free custard base for the pad Thai frittatas in one bowl. [Multi-Function]
- Heating the chicken stock paste mixture is controlled precisely by the TM7, so the noodles absorb full flavour without boiling over. [Precision Control]
- Weigh the palm sugar and stock paste directly in the mixing bowl on the built-in TM7 scale, saving messy measuring spoons and kitchen clutter. [Built-in Scale]
Ingredients
- olive oil spray
- vermicelli noodles
- water
- Chicken stock paste
- skinless chicken thigh fillet
- medium raw prawns
- spring onions/shallots
- fresh coriander
- palm sugar
- eggs