Authentic Pad Thai with Chicken and Shrimp

Thermomix recipe: Authentic Pad Thai with Chicken and Shrimp. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g dried flat rice noodles (about 5mm wide)
• 2 tablespoons vegetable oil (divided)
• 2 large eggs, lightly beaten
• 100 g raw chicken breast, cut into thin strips
• 150 g raw shrimp, peeled and deveined
• 2 cloves garlic
• 2 shallots, peeled
• 50 g roasted peanuts, unsalted
• 100 g bean sprouts
• 50 g garlic chives or spring onions, cut into 2-3 cm lengths
• 1 lime, cut into wedges, for serving
• For the Pad Thai Sauce:
• 50 g tamarind paste (seedless)
• 60 g fish sauce
• 80 g brown sugar
• 50 g water
• 1/2 - 1 teaspoon dried chili flakes (to taste)

Instructions

1. Place the dried rice noodles in a large bowl. Pour enough hot water over them to cover completely. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Place roasted peanuts into the clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
3. Without cleaning the bowl, add tamarind paste, fish sauce, brown sugar, water, and chili flakes for the Pad Thai sauce. Cook 5 min / 90°C / Speed 2. Transfer the sauce to a separate bowl and set aside. Clean and dry the Thermomix bowl.
4. Add garlic and shallots to the clean bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 1 tablespoon of vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down the sides of the bowl.
6. Insert the butterfly whisk. Add chicken strips to the bowl. Cook 4 min / 100°C / Speed 1 / Reverse. Scrape down the sides of the bowl.
7. Add shrimp to the bowl. Cook 3 min / 100°C / Speed 1 / Reverse. Pause and scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking.
8. In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Pour in the beaten eggs and scramble until just cooked through. Set aside.
9. Add the drained rice noodles and the prepared Pad Thai sauce to the Thermomix bowl with the chicken and shrimp. Cook 4 min / 95°C / Speed 1 / Reverse, ensuring the noodles are well coated. Remove the measuring cup and place the simmering basket on the lid to allow for some evaporation.
10. Add the bean sprouts and garlic chives (or spring onions) to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse.
11. Add the scrambled eggs to the bowl. Gently mix 30 sec / 90°C / Speed 1 / Reverse to combine all ingredients.
12. Serve immediately, garnished with chopped peanuts and fresh lime wedges. Squeeze lime juice over the Pad Thai before eating.

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