Classic Chicken and Shrimp Pad Thai

Thermomix recipe: Classic Chicken and Shrimp Pad Thai. 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 cloves garlic
• 1-2 shallots (about 50 g)
• 40 g neutral oil (e.g., rice bran or vegetable)
• 200 g boneless, skinless chicken breast, cut into thin strips
• 150 g raw shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 100 g firm tofu, pressed and cut into small cubes (optional)
• 100 g bean sprouts
• 50 g garlic chives or spring onions, cut into 2-3 cm lengths
• 50 g roasted peanuts, crushed, for garnish
• 2 limes, cut into wedges, for serving
• Red chili flakes, for serving (optional)
• For the Pad Thai Sauce:
• 60 g tamarind paste (seedless)
• 80 g palm sugar, finely chopped
• 60 g fish sauce
• 20 g soy sauce (or gluten-free tamari)
• 50 g water

Instructions

1. Place dried rice noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Add garlic and shallots to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
3. Add 20 g oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides.
4. Add chicken strips to the bowl. Cook 5 min / 120°C / Reverse / Speed 1. Remove chicken and set aside with the drained noodles.
5. Add shrimp to the bowl. Cook 3 min / 120°C / Reverse / Speed 1. Remove shrimp and set aside with the chicken.
6. Add tamarind paste, palm sugar, fish sauce, soy sauce, and 50 g water to the bowl. Cook 8 min / 98°C / Speed 2, or until the palm sugar is fully dissolved and the sauce has slightly thickened. Set aside the sauce in a separate bowl.
7. Without cleaning the bowl, add the remaining 20 g oil. Add the pressed tofu cubes (if using). Cook 5 min / 120°C / Reverse / Speed 1 until lightly browned. Remove and set aside.
8. Return the cooked chicken, shrimp, and tofu (if using) to the bowl. Add the drained rice noodles and the prepared Pad Thai sauce. Cook 5 min / 95°C / Reverse / Speed 2.
9. Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness of the sauce and adjust liquid if needed (add a tablespoon of water if too dry).
10. Add bean sprouts and garlic chives/spring onions to the bowl. Cook 2 min / 90°C / Reverse / Speed 2.
11. Pour the lightly beaten eggs through the lid opening onto the noodles while the blades are still moving. Cook 1 min / 90°C / Reverse / Speed 1, allowing the egg to cook and mix through the noodles.
12. Serve immediately, garnished with crushed peanuts, lime wedges, and optional chili flakes.

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