Authentic Pad Thai

Name: Authentic Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Ingredients: 350 g dried flat rice noodles (approx. 5 mm wide); 30 g vegetable oil; 2 cloves garlic, peeled; 2 shallots, peeled; 300 g raw shrimp, peeled and deveined (or chicken breast, thinly sliced); 100 g firm tofu, pressed and diced (optional); 2 large eggs; 150 g fresh bean sprouts; 50 g garlic chives, cut into 3 cm lengths; 50 g roasted peanuts, roughly chopped, for garnish; 2 limes, cut into wedges, for serving; Chilli flakes, to taste, for serving; 80 g tamarind paste (seedless); 60 g fish sauce; 80 g palm sugar (or brown sugar); 50 g water; 30 g fresh lime juice

Thermomix recipe: Authentic 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
2 cloves garlic, peeled
2 shallots, peeled
300 g raw shrimp, peeled and deveined (or chicken breast, thinly sliced)
100 g firm tofu, pressed and diced (optional)
2 large eggs
150 g fresh bean sprouts
50 g garlic chives, cut into 3 cm lengths
50 g roasted peanuts, roughly chopped, for garnish
2 limes, cut into wedges, for serving
Chilli flakes, to taste, for serving
80 g tamarind paste (seedless)
60 g fish sauce
80 g palm sugar (or brown sugar)
50 g water
30 g fresh lime juice

Instructions

Place dried rice noodles in a large bowl, cover with hot water, and let soak for 20-30 minutes, or according to package directions, until pliable but still firm. Drain well and set aside.
Place garlic and shallots into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
Add shrimp (or chicken) and diced tofu (if using) to the mixing bowl. Cook 5 min / 100°C / Reverse / Speed 1. Transfer to a separate bowl and set aside.
Without cleaning the bowl, add tamarind paste, fish sauce, palm sugar, water, and lime juice to the mixing bowl. Cook 8 min / 95°C / Reverse / Speed 2. Place simmering basket on lid instead of measuring cup to allow steam to escape and prevent splatter.
Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check consistency; the sauce should be slightly thickened. If too thick, add a tablespoon of water. If too thin, cook for another 2 minutes.
Add the cooked shrimp (or chicken) and tofu back into the mixing bowl with the sauce. Add the drained rice noodles. Gently mix 2 min / 90°C / Reverse / Speed 2. Use the spatula to assist if needed, ensuring everything is well combined.
Create a small space in the noodles, crack the eggs directly into the bowl. Cook 2 min / 90°C / Reverse / Speed 1, gently stirring with the spatula to scramble the eggs into the noodles.
Add the bean sprouts and garlic chives to the mixing bowl. Cook 1 min / 90°C / Reverse / Speed 1 to warm through and combine.
Serve immediately, garnished with chopped roasted peanuts, fresh lime wedges, and chilli flakes to taste.

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