Place the beef mince, egg and Thai herb blend in a large bowl. Using your hand bring the mixture together and knead until just combined. Shape 1 tbsp measures of mixture into small patties. Brush or spray the patties lightly with oil.
Preheat a non-stick pan over a moderately high heat. The patties should sizzle when you add them to the pan, lower the heat to moderate. Cook the patties in three batches for 6-8 minutes each, reheat the pan after each batch. Cook patties until cooked through.
Meanwhile, place noodles and corn in a large bowl. Cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain. Rinse under cold running water. Drain. Add snow peas, green onion and basil, toss to combine. 4 Combine sauce, zest and juice in a small jug. Serve beef patties with rice noodle salad and sauce mixture drizzled over.
Patties should not be served undercooked, rare or pink. A good guide is that when a skewer is inserted into the meatball the juices run clear.
The fresh Thai herb blend is available in tubes in the chiller section of the fruit and vegetable aisle.
If Thai basil is unavailable you can use basil or coriander instead.