Authentic Chicken and Prawn Pad Thai

Name: Authentic Chicken and Prawn Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Ingredients: 150-200 g flat rice noodles (5-10mm wide); 200 g chicken breast, thinly sliced; 200 g raw prawns, peeled and deveined; 150 g firm tofu, pressed and cut into 1.5 cm cubes; 2 large eggs; 2 cloves garlic; 2 shallots, peeled; 50 g roasted peanuts, unsalted; 150 g fresh bean sprouts; 50 g garlic chives or spring onions, cut into 3 cm lengths; 2 tbsp peanut or vegetable oil; Lime wedges, for serving; Extra bean sprouts and chopped peanuts, for garnish; 60 g palm sugar, roughly chopped; 60 g tamarind paste (seedless); 60 g fish sauce; 50 g water; 1/2 - 1 tsp dried chilli flakes (optional, adjust to taste)

Thermomix recipe: Authentic Chicken and Prawn Pad Thai. Ready in 45 minutes. Serves 3. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

150-200 g flat rice noodles (5-10mm wide)
200 g chicken breast, thinly sliced
200 g raw prawns, peeled and deveined
150 g firm tofu, pressed and cut into 1.5 cm cubes
2 large eggs
2 cloves garlic
2 shallots, peeled
50 g roasted peanuts, unsalted
150 g fresh bean sprouts
50 g garlic chives or spring onions, cut into 3 cm lengths
2 tbsp peanut or vegetable oil
Lime wedges, for serving
Extra bean sprouts and chopped peanuts, for garnish
60 g palm sugar, roughly chopped
60 g tamarind paste (seedless)
60 g fish sauce
50 g water
1/2 - 1 tsp dried chilli flakes (optional, adjust to taste)

Instructions

Place rice noodles in a large heatproof bowl. Pour enough hot (not boiling) water over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm to the bite. Drain well and set aside.
Place 50 g roasted peanuts in the mixing bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside, reserving a tablespoon for garnish.
Add 2 cloves garlic and 2 peeled shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 2 tbsp peanut or vegetable oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
Add 200 g thinly sliced chicken breast to the mixing bowl. Cook 5 min / 100°C / Reverse / Speed 1.
Add 200 g peeled and deveined prawns and 150 g firm tofu cubes to the mixing bowl. Cook 3 min / 100°C / Reverse / Speed 1. Transfer the chicken, prawns, and tofu to a separate bowl and set aside.
Add 60 g chopped palm sugar, 60 g tamarind paste, 60 g fish sauce, 50 g water, and 1/2 - 1 tsp dried chilli flakes (if using) to the mixing bowl. Cook 5 min / 95°C / Speed 2, or until the palm sugar is fully dissolved and the sauce is well combined. Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation and prevent splatter.
Crack 2 eggs directly into the mixing bowl with the sauce. Cook 1 min / 90°C / Reverse / Speed 2, allowing the eggs to scramble and cook slightly within the sauce.
Add the drained rice noodles, cooked chicken, prawns, tofu, 150 g bean sprouts, and 50 g garlic chives/spring onions to the mixing bowl. Add the chopped peanuts (reserving some for garnish). Gently mix 1 min / 90°C / Reverse / Speed 1-2, ensuring all ingredients are well combined and coated with the sauce. Pause and scrape down the sides with the spatula if needed during this step.
Continue to mix for a final 30 sec / 90°C / Reverse / Speed 1, to ensure even distribution and prevent sticking.
Transfer the Pad Thai immediately to serving plates. Garnish with reserved chopped peanuts, fresh bean sprouts, and lime wedges. Serve hot.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.