Authentic Pad Thai with Shrimp and Chicken

Name: Authentic Pad Thai with Shrimp and Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles (about 5 mm wide); 200 g raw shrimp, peeled and deveined; 200 g boneless, skinless chicken breast, cut into thin strips; 150 g firm tofu, pressed and cut into 1 cm cubes; 2 eggs, lightly beaten; 30 g peanut oil or vegetable oil; 3 cloves garlic, peeled; 2 shallots, peeled and halved; 100 g tamarind paste (seedless); 80 g palm sugar, finely chopped or grated; 60 g fish sauce; 30 g fresh lime juice; 50 g water; 150 g bean sprouts, divided; 50 g fresh garlic chives or spring onions, cut into 3 cm lengths, divided; 50 g roasted unsalted peanuts, roughly chopped; Lime wedges, for serving; Red chili flakes (optional), for serving

Thermomix recipe: Authentic Pad Thai with Shrimp and Chicken. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles (about 5 mm wide)
200 g raw shrimp, peeled and deveined
200 g boneless, skinless chicken breast, cut into thin strips
150 g firm tofu, pressed and cut into 1 cm cubes
2 eggs, lightly beaten
30 g peanut oil or vegetable oil
3 cloves garlic, peeled
2 shallots, peeled and halved
100 g tamarind paste (seedless)
80 g palm sugar, finely chopped or grated
60 g fish sauce
30 g fresh lime juice
50 g water
150 g bean sprouts, divided
50 g fresh garlic chives or spring onions, cut into 3 cm lengths, divided
50 g roasted unsalted peanuts, roughly chopped
Lime wedges, for serving
Red chili flakes (optional), for serving

Instructions

Place dried rice noodles in a large heatproof bowl. Pour enough hot water over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Place roasted unsalted peanuts into the clean, dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Place garlic cloves and shallots into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g peanut oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add chicken strips to the bowl. Cook 4 min / 120°C / Reverse / Speed 1. Transfer chicken to a separate bowl and set aside.
Add shrimp to the bowl. Cook 3 min / 120°C / Reverse / Speed 1. Transfer shrimp to the bowl with the chicken and set aside.
Add tofu cubes to the bowl. Cook 3 min / 120°C / Reverse / Speed 1. Transfer tofu to the bowl with the chicken and shrimp and set aside.
Add tamarind paste, palm sugar, fish sauce, lime juice, and 50 g water to the mixing bowl. Cook 5 min / 90°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Add the drained noodles, cooked chicken, shrimp, and tofu, 100 g of the bean sprouts, and 30 g of the garlic chives/spring onions to the bowl. Gently mix 2 min / 90°C / Reverse / Speed 1.5. Pause and scrape down the sides of the bowl after 1 minute.
Pour the beaten eggs evenly over the noodle mixture in the bowl. Cook 2 min / 90°C / Reverse / Speed 1.5, allowing the eggs to gently scramble and incorporate.
Perform a final gentle mix 1 min / 90°C / Reverse / Speed 1 to ensure everything is well combined and prevent sticking.
Serve immediately, garnished with the chopped peanuts, remaining 50 g fresh bean sprouts, remaining 20 g garlic chives/spring onions, lime wedges, and optional red chili flakes.

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