Authentic Chicken Pad Thai

Name: Authentic Chicken Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g chicken breast or thigh, thinly sliced; 2 large eggs; 2 cloves garlic; 2 small shallots; 30 g vegetable oil; 100 g fresh bean sprouts; 2-3 green onions, chopped; 50 g roasted peanuts, unsalted; 1 lime, cut into wedges, for serving; 50 g tamarind paste; 40 g fish sauce; 50 g brown sugar; 50 g water; 0.5 tsp chili flakes (or to taste)

Thermomix recipe: Authentic Chicken Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
300 g chicken breast or thigh, thinly sliced
2 large eggs
2 cloves garlic
2 small shallots
30 g vegetable oil
100 g fresh bean sprouts
2-3 green onions, chopped
50 g roasted peanuts, unsalted
1 lime, cut into wedges, for serving
50 g tamarind paste
40 g fish sauce
50 g brown sugar
50 g water
0.5 tsp chili flakes (or to taste)

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 20-30 minutes, or until pliable but still firm to the bite. Drain well and set aside.
Add roasted peanuts to the clean, dry Thermomix bowl. Chop 3 sec/Speed 5. Transfer to a small bowl and set aside for garnish.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl with the spatula.
Add 20 g vegetable oil to the bowl. Sauté 3 min/120°C/Speed 1.
Add the thinly sliced chicken and remaining 10 g vegetable oil to the bowl. Cook 5 min/120°C/Speed 1 (Reverse).
Push the chicken to one side of the bowl. Crack the eggs into the empty side of the bowl. Cook 2 min/100°C/Speed 1 (Reverse), gently stirring with the spatula to scramble the eggs with the chicken.
Add tamarind paste, fish sauce, brown sugar, 50 g water, and chili flakes to the bowl. Cook 3 min/95°C/Speed 2 (Reverse).
Add the drained rice noodles, bean sprouts, and half of the chopped green onions to the bowl. Mix 1 min/90°C/Speed 2 (Reverse). Pause, scrape down the sides and bottom of the bowl, then mix an additional 30 sec/90°C/Speed 2 (Reverse) if needed to ensure all ingredients are well combined.
Cook for a final 1 min/90°C/Speed 1 (Reverse) to settle the dish and prevent sticking.
Transfer the Pad Thai to a large serving dish. Garnish with the reserved chopped peanuts, remaining green onions, and fresh lime wedges. Serve immediately.

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