Authentic Chicken and Shrimp Pad Thai

Name: Authentic Chicken and Shrimp Pad Thai
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5 servings
Ingredients: 350 g dried flat rice noodles (approx. 5 mm wide); 300 g chicken breast, thinly sliced; 250 g raw shrimp, peeled and deveined; 40 g vegetable oil; 3 large eggs; 200 g fresh bean sprouts, divided; 50 g garlic chives (or spring onion greens), cut into 3 cm pieces; 2-3 spring onions, sliced diagonally; 50 g roasted peanuts, crushed, for garnish; 2 limes, cut into wedges, for serving; Fresh cilantro, for garnish; 3 cloves garlic; 2 medium shallots; 80 g tamarind paste (seedless); 60 g fish sauce; 80 g palm sugar (or light brown sugar); 30 g fresh lime juice; 50 g water; 1 tsp chili flakes (or to taste)

Thermomix recipe: Authentic Chicken and Shrimp Pad Thai. Ready in 45 minutes. Serves 5. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

350 g dried flat rice noodles (approx. 5 mm wide)
300 g chicken breast, thinly sliced
250 g raw shrimp, peeled and deveined
40 g vegetable oil
3 large eggs
200 g fresh bean sprouts, divided
50 g garlic chives (or spring onion greens), cut into 3 cm pieces
2-3 spring onions, sliced diagonally
50 g roasted peanuts, crushed, for garnish
2 limes, cut into wedges, for serving
Fresh cilantro, for garnish
3 cloves garlic
2 medium shallots
80 g tamarind paste (seedless)
60 g fish sauce
80 g palm sugar (or light brown sugar)
30 g fresh lime juice
50 g water
1 tsp chili flakes (or to taste)

Instructions

Place dried flat rice noodles in a large heatproof bowl and cover with boiling water. Let them soak for 20-30 minutes, or until pliable but still firm to the bite. Drain thoroughly and set aside.
Prepare the Pad Thai sauce: Place garlic, shallots, tamarind paste, fish sauce, palm sugar, lime juice, water, and chili flakes into the Thermomix bowl. Blend 10 sec / Speed 8. Scrape down the sides of the bowl.
Add 40 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation. Pour the cooked sauce into a separate bowl and set aside.
Without cleaning the bowl, add the sliced chicken breast. Cook 5 min / 100°C / Reverse / Speed 1. Remove chicken and set aside.
Add the peeled shrimp to the bowl. Cook 3 min / 100°C / Reverse / Speed 1. Remove shrimp and set aside.
Add the 3 eggs to the bowl. Scramble 2 min / 90°C / Reverse / Speed 2. Use the spatula to break up the eggs if needed. Set aside with the chicken and shrimp.
Add the drained noodles to the bowl. Pour the prepared Pad Thai sauce over the noodles. Cook 3 min / 90°C / Reverse / Speed 2. Pause, scrape down the sides and bottom of the bowl, ensuring noodles are well coated.
Add the cooked chicken, shrimp, scrambled eggs, 150 g of the bean sprouts, garlic chives, and sliced spring onions to the bowl. Cook 2 min / 90°C / Reverse / Speed 1.5.
Serve immediately, garnished with crushed roasted peanuts, fresh cilantro, the remaining 50 g fresh bean sprouts, and lime wedges for squeezing.

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