Authentic Pad Thai with Prawns

Name: Authentic Pad Thai with Prawns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Ingredients: 200 g dried flat rice noodles; 2 cloves garlic; 1 shallot, peeled; 30 g vegetable oil; 250 g raw prawns, peeled and deveined (or chicken breast, thinly sliced); 2 large eggs; 50 g tamarind paste; 50 g fish sauce; 70 g palm sugar (or light brown sugar); 50 g water; 100 g fresh bean sprouts; 50 g garlic chives, cut into 3-4 cm lengths; 50 g roasted peanuts, crushed, for serving; 1 lime, cut into wedges, for serving; Optional: pinch of chilli flakes, for serving

Thermomix recipe: Authentic Pad Thai with Prawns. Ready in 45 minutes. Serves 3. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
2 cloves garlic
1 shallot, peeled
30 g vegetable oil
250 g raw prawns, peeled and deveined (or chicken breast, thinly sliced)
2 large eggs
50 g tamarind paste
50 g fish sauce
70 g palm sugar (or light brown sugar)
50 g water
100 g fresh bean sprouts
50 g garlic chives, cut into 3-4 cm lengths
50 g roasted peanuts, crushed, for serving
1 lime, cut into wedges, for serving
Optional: pinch of chilli flakes, for serving

Instructions

Place dried rice noodles in a large bowl, cover with warm water, and soak for 20-30 minutes until pliable but still firm. Drain well and set aside.
Add garlic and shallot to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add prawns (or chicken) to the bowl. Sauté 3 min / 120°C / Reverse / Speed 1. Remove prawns and set aside, leaving any oil in the bowl.
Add tamarind paste, fish sauce, palm sugar, and 50 g water to the bowl. Cook 5 min / 98°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Insert the butterfly whisk. Add the soaked and drained rice noodles to the bowl. Cook 5-7 min / 95°C / Reverse / Speed 2, or until noodles are tender but still have a slight bite. Pause halfway through to scrape down the sides and bottom of the bowl, ensuring no sticking.
Push the noodles to one side of the bowl to create a space. Crack the eggs into the empty space. Cook 2 min / 90°C / Reverse / Speed 1, allowing the eggs to gently scramble and cook. Then gently mix them into the noodles using the spatula.
Add the cooked prawns (or chicken), bean sprouts, and garlic chives to the bowl. Mix 1 min / 90°C / Reverse / Speed 1 to combine and warm through.
Transfer the Pad Thai to serving plates. Garnish with crushed roasted peanuts, fresh lime wedges, and optional chilli flakes. Serve immediately.

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