Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flat rice noodles (Pad Thai noodles); 200 g chicken breast, thinly sliced; 2 tbsp vegetable oil; 2 cloves garlic, peeled; 1 shallot, peeled; 2 large eggs, lightly beaten; 100 g firm tofu, pressed and diced (optional); 100 g bean sprouts; 2 spring onions, chopped into 2-3 cm pieces; 50 g roasted peanuts, unsalted; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish; For the Pad Thai Sauce:; 50 g tamarind paste (seedless); 60 g brown sugar; 60 g fish sauce; 2 tbsp rice vinegar; 1/2 tsp chili flakes (or to taste)

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

Ingredients

200 g flat rice noodles (Pad Thai noodles)
200 g chicken breast, thinly sliced
2 tbsp vegetable oil
2 cloves garlic, peeled
1 shallot, peeled
2 large eggs, lightly beaten
100 g firm tofu, pressed and diced (optional)
100 g bean sprouts
2 spring onions, chopped into 2-3 cm pieces
50 g roasted peanuts, unsalted
1 lime, cut into wedges, for serving
Fresh coriander, for garnish
For the Pad Thai Sauce:
50 g tamarind paste (seedless)
60 g brown sugar
60 g fish sauce
2 tbsp rice vinegar
1/2 tsp chili flakes (or to taste)

Instructions

Place rice noodles in a large bowl, cover with hot water, and let soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Place roasted peanuts in the mixing bowl. Chop 3 sec / Turbo. Transfer to a small bowl and set aside.
Add garlic and shallot to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 1 tbsp vegetable oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides.
Add sliced chicken breast to the mixing bowl. Cook 5 min / 120°C / Reverse / Speed 1. Transfer chicken to a separate bowl, leaving any oil in the mixing bowl. Set aside.
Add tamarind paste, brown sugar, fish sauce, rice vinegar, and chili flakes to the mixing bowl. Cook 5 min / 95°C / Reverse / Speed 2, or until sugar is dissolved and sauce is slightly thickened. Place simmering basket on lid instead of measuring cup to prevent splatter.
Add the drained rice noodles, cooked chicken, diced tofu (if using), bean sprouts, and spring onions to the mixing bowl. Gently mix 2 min / 90°C / Reverse / Speed 1.5, using the spatula to assist if needed, ensuring everything is well coated with the sauce.
Add the lightly beaten eggs to the mixing bowl. Cook 2 min / 90°C / Reverse / Speed 1.5, stirring gently until the eggs are just cooked through and incorporated into the noodles.
Transfer the Pad Thai to a serving platter. Garnish generously with chopped peanuts, fresh coriander, and lime wedges. Serve immediately.

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