Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles (about 5 mm wide); 30 g roasted unsalted peanuts; 2 cloves garlic; 50 g shallots, peeled; 30 g vegetable oil (or peanut oil); 400 g boneless, skinless chicken breast or thigh, cut into 1 cm strips; 2 large eggs; 100 g firm tofu, pressed and cut into 1 cm cubes (optional); 100 g fresh bean sprouts, plus extra for serving; 50 g fresh chives or spring onion greens, cut into 3 cm lengths; 1 lime, cut into wedges, for serving; 60 g tamarind paste (seedless); 60 g palm sugar, grated or finely chopped (or light brown sugar); 60 g fish sauce; 50 g water

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

Ingredients

200 g dried flat rice noodles (about 5 mm wide)
30 g roasted unsalted peanuts
2 cloves garlic
50 g shallots, peeled
30 g vegetable oil (or peanut oil)
400 g boneless, skinless chicken breast or thigh, cut into 1 cm strips
2 large eggs
100 g firm tofu, pressed and cut into 1 cm cubes (optional)
100 g fresh bean sprouts, plus extra for serving
50 g fresh chives or spring onion greens, cut into 3 cm lengths
1 lime, cut into wedges, for serving
60 g tamarind paste (seedless)
60 g palm sugar, grated or finely chopped (or light brown sugar)
60 g fish sauce
50 g water

Instructions

Place dried rice noodles in a large bowl, cover with hot (not boiling) water, and soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Place peanuts in the clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside for garnish.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add chicken strips to the bowl. Cook 5 min / 100°C / Reverse / Speed 1.
While chicken cooks, prepare the sauce. In a small bowl, combine tamarind paste, palm sugar, fish sauce, and water. Stir until sugar dissolves.
Add the prepared Pad Thai sauce to the Thermomix bowl with the chicken. Cook 2 min / 100°C / Reverse / Speed 1.
Add the drained, soaked noodles to the bowl. Cook 8-10 min / 95°C / Reverse / Speed 2, or until noodles are tender but still have a slight bite. Place the simmering basket on the lid instead of the measuring cup to allow some steam to escape. After 5 minutes, pause, scrape down the sides and bottom of the bowl with the spatula, and gently stir the noodles to ensure even cooking. If the mixture seems too dry, add 20-30g more water.
Crack eggs directly into the bowl with the noodles. Add tofu cubes (if using) and half of the bean sprouts. Cook 2 min / 90°C / Reverse / Speed 1-2, gently stirring to incorporate the eggs.
Add chives or spring onion greens. Cook 1 min / 90°C / Reverse / Speed 1.
Transfer the Pad Thai to a serving platter. Garnish with chopped peanuts, remaining fresh bean sprouts, and lime wedges. Serve immediately.

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