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); 30 g vegetable oil; 3 cloves garlic, peeled; 3 shallots, peeled; 300 g boneless, skinless chicken breast, cut into thin strips; 200 g raw shrimp, peeled and deveined; 2 large eggs; 60 g tamarind paste; 60 g fish sauce; 50 g brown sugar; 50 g water; 30 g fresh lime juice; 150 g fresh bean sprouts, divided; 50 g garlic chives or spring onions, cut into 2-3 cm pieces; 50 g roasted peanuts, chopped, for garnish; Lime wedges, for serving; Chilli flakes, for serving (optional)

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)
30 g vegetable oil
3 cloves garlic, peeled
3 shallots, peeled
300 g boneless, skinless chicken breast, cut into thin strips
200 g raw shrimp, peeled and deveined
2 large eggs
60 g tamarind paste
60 g fish sauce
50 g brown sugar
50 g water
30 g fresh lime juice
150 g fresh bean sprouts, divided
50 g garlic chives or spring onions, cut into 2-3 cm pieces
50 g roasted peanuts, chopped, for garnish
Lime wedges, for serving
Chilli flakes, for serving (optional)

Instructions

Place dried rice noodles in a large bowl and cover with warm water. Soak for 20-30 minutes, or until pliable but still firm. Drain well and set aside.
Add garlic and shallots to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides of bowl.
Add chicken strips to the bowl. Cook 5 min / 95°C / Reverse / Speed 1. Transfer chicken to a separate bowl and set aside.
Add shrimp to the bowl. Cook 3 min / 95°C / Reverse / Speed 1. Transfer shrimp to the bowl with the chicken and set aside.
Without cleaning the bowl, add tamarind paste, fish sauce, brown sugar, water, and lime juice. Cook 7 min / 95°C / Speed 2, placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Add eggs to the bowl with the sauce. Cook 2 min / 90°C / Reverse / Speed 2, or until just scrambled and broken into small pieces. Scrape down sides of bowl.
Add the drained, soaked noodles, cooked chicken and shrimp, half of the bean sprouts, and garlic chives/spring onions to the bowl. Gently mix 2 min / 90°C / Reverse / Speed 1.5, ensuring all ingredients are well combined and coated with the sauce. Use the spatula to assist if needed.
End with a final mix 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
Serve immediately, garnished with remaining fresh bean sprouts, chopped roasted peanuts, lime wedges, and optional chilli flakes.

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