Thai Nut Mince Larb

Thai Nut Mince Larb


A nutritious and delicious heart-healthy flavour bomb the whole family will love.

Serves 4. 15 min prep time. 10 min cook time.


  • 1 tablespoon olive oil
  • 2 sticks lemongrass, white part only, sliced
  • Thumb-sized piece of ginger, sliced
  • 2 garlic cloves, finely grated
  • 1 long red chilli, thinly sliced
  • 3 spring onions, thinly sliced on an angle
  • 2 tablespoons oyster sauce
  • 1 tablespoon kecap manis

For the salad:

  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 punnet cherry tomatoes, halved
  • 2 Lebanese cucumbers, seeds removed, sliced thickly on an angle
  • 2 cups bean sprouts
  • ½ bunch of Thai basil, leaves picked
  • ½ bunch of mint, leaves picked

For the nut 'mince':

  • 10 button mushrooms, roughly chopped
  • 2/3 cup almonds
  • 2/3 cup walnuts


  • You can mix and match whatever nuts you've got to create a delicious 'mince' that suits your preferences.


  1. To make the nut 'mince', place mushrooms, almonds and walnuts into a small food processor and pulse until just combined and crumbly.
  2. Place a frying pan on medium heat, add one tablespoon of oil, followed by ginger, garlic, chilli, lemongrass and white part of the spring onion. Once fragrant and just soft, add nut 'mince', breaking up lumps with a wooden spoon, and cook for 2-3 minutes or until brown and warmed through. Remove from pan.
  3. Stir oyster sauce and kecap manis through the nut 'mince' mixture.
  4. Make the salad dressing by combining lime juice, soy sauce, brown sugar in a bowl and stir until the sugar is dissolved.
  5. Combine cherry tomatoes, baby cucumbers, remaining spring onion, bean sprouts, Thai basil and mint in a large bowl. Add salad dressing and gently toss to coat.
  6. To serve, divide nut 'mince' mixture between four serving bowls and top with salad.


  • Cook the nut 'mince' on a medium heat to avoid burning the nuts and making them taste bitter.

Thai Nut Mince Larb

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