Classic Chicken Pad Thai

Name: Classic 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; 2 cloves garlic; 2 shallots, peeled; 30 g peanut oil (or other neutral oil); 400 g chicken breast, cut into thin strips; 30 g tamarind paste; 40 g fish sauce; 50 g brown sugar; 15 g rice vinegar; 50 g water; 150 g fresh bean sprouts, plus extra for serving; 30 g garlic chives or spring onion greens, cut into 3 cm pieces; 50 g roasted peanuts, roughly chopped (for garnish); 1 lime, cut into wedges (for serving); Chilli flakes, to taste (optional)

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

Ingredients

200 g dried flat rice noodles
2 cloves garlic
2 shallots, peeled
30 g peanut oil (or other neutral oil)
400 g chicken breast, cut into thin strips
30 g tamarind paste
40 g fish sauce
50 g brown sugar
15 g rice vinegar
50 g water
150 g fresh bean sprouts, plus extra for serving
30 g garlic chives or spring onion greens, cut into 3 cm pieces
50 g roasted peanuts, roughly chopped (for garnish)
1 lime, cut into wedges (for serving)
Chilli flakes, to taste (optional)

Instructions

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.
Add garlic and shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add peanut oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add chicken strips to the mixing bowl. Cook 7 min / 120°C / Speed 1 / Reverse. Transfer chicken to a separate bowl and set aside.
Add tamarind paste, fish sauce, brown sugar, rice vinegar, and water to the mixing bowl. Cook 6 min / 100°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Insert the butterfly whisk. Add the drained rice noodles and the cooked chicken back into the mixing bowl. Cook 8 min / 90°C / Speed 1 / Reverse. Pause halfway through (after 4 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring no noodles are sticking.
Add bean sprouts and garlic chives (or spring onion greens) to the mixing bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
Remove the butterfly whisk. Give the Pad Thai a final gentle stir with the spatula to combine all ingredients evenly.
Serve immediately, garnished with chopped roasted peanuts, fresh lime wedges, and optional chilli flakes.

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