Authentic Chicken and Prawn Pad Thai
Thermomix recipe: Authentic Chicken and Prawn Pad Thai. Ready in 40 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g dried flat rice noodles (Pad Thai noodles)
- 30 g tamarind paste (ready-made or soaked and sieved)
- 40 g palm sugar (or light brown sugar)
- 40 g fish sauce
- 20 g water
- 20 g peanut oil (or vegetable oil)
- 2 cloves garlic, peeled
- 1 shallot, peeled
- 150 g chicken breast or thigh, minced or cut into small pieces
- 15 g dried shrimp, soaked in warm water for 10 minutes and drained
- 50 g raw prawns, peeled and deveined
- 1 large egg, scrambled separately
- 50 g firm tofu, pressed and cut into small cubes (pan-fried separately for best texture)
- 100 g bean sprouts
- 50 g garlic chives, cut into 3-4 cm pieces
- 30 g roasted peanuts, crushed
- 1 lime, cut into wedges
- Chili flakes (optional, for serving)
Instructions
- Soak the 150 g dried flat rice noodles in warm water for 20-30 minutes until pliable. Drain thoroughly and set aside.
- Place the 30 g roasted peanuts into the clean, dry Thermomix bowl. Chop 2 sec / Turbo. Transfer to a small bowl and set aside for garnish.
- If using, pan-fry the 50 g firm tofu cubes in a separate pan with a little oil until golden brown and crispy. Set aside. (This step is recommended for authentic texture and is best done outside the Thermomix).
- Add the 2 cloves garlic and 1 shallot to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
- Add 20 g peanut oil to the bowl. Sauté 3 min / 120°C / Speed 1.
- Add the 150 g minced chicken and 15 g drained dried shrimp to the bowl. Sauté 5 min / 120°C / Reverse / Speed 1. Pause and scrape down the sides and bottom of the bowl after 3 minutes to ensure even cooking.
- Add the 30 g tamarind paste, 40 g palm sugar, 40 g fish sauce, and 20 g water to the bowl. Cook 3 min / 95°C / Reverse / Speed 2, or until the palm sugar is fully dissolved and the sauce is well combined.
- Add the 50 g raw prawns and the drained rice noodles to the bowl. Cook 6 min / 95°C / Reverse / Speed 1. Use the spatula through the lid opening to gently assist mixing if needed, ensuring the noodles are separated and coated with sauce.
- Pause, scrape down the sides and bottom of the bowl. Check the consistency and noodle tenderness. If the mixture appears too dry, add an additional 10-20 g of water. Continue cooking if noodles are not yet tender.
- While the noodles are cooking, quickly scramble the 1 large egg in a separate non-stick pan. Add the scrambled egg to the Thermomix bowl.
- Add the 100 g bean sprouts, 50 g garlic chives, and the pan-fried tofu (if using) to the bowl. Mix 1 min / 90°C / Reverse / Speed 1 to gently combine and warm through.
- Transfer the Pad Thai immediately to serving plates. Garnish generously with the crushed peanuts and serve with lime wedges and optional chili flakes for an extra kick.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.