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 (approx. 5mm wide); 80 g palm sugar (or light brown sugar); 80 g fish sauce; 60 g tamarind paste (seedless); 60 g water; 30 g vegetable oil; 2-3 shallots (approx. 80-100g), peeled, halved; 2 cloves garlic (approx. 10g), peeled; 300 g boneless, skinless chicken thigh, cut into 1.5 cm pieces; 2 large eggs; 100 g bean sprouts; 50 g garlic chives (or spring onion greens), cut into 3 cm lengths; 50 g roasted peanuts, roughly chopped, for garnish; Lime wedges, for serving; Chilli flakes (optional), for serving

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 (approx. 5mm wide)
80 g palm sugar (or light brown sugar)
80 g fish sauce
60 g tamarind paste (seedless)
60 g water
30 g vegetable oil
2-3 shallots (approx. 80-100g), peeled, halved
2 cloves garlic (approx. 10g), peeled
300 g boneless, skinless chicken thigh, cut into 1.5 cm pieces
2 large eggs
100 g bean sprouts
50 g garlic chives (or spring onion greens), cut into 3 cm lengths
50 g roasted peanuts, roughly chopped, for garnish
Lime wedges, for serving
Chilli flakes (optional), for serving

Instructions

Place dried rice noodles in a large heatproof bowl. Cover completely with boiling water and let soak for 8-10 minutes, or until pliable but still slightly firm (al dente). Drain thoroughly using the simmering basket and rinse with cold water to prevent sticking. Set aside.
Add palm sugar, fish sauce, tamarind paste, and 60 g water to the Thermomix bowl. Cook 5 min / 100°C / Speed 2, or until the sugar is fully dissolved and the sauce is well combined. Pour the sauce into a separate bowl and set aside. Clean and dry the Thermomix bowl.
Add shallots and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add 30 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Add the chicken pieces. Sauté 6-8 min / 120°C / Reverse / Speed 1, or until the chicken is mostly cooked through.
While the chicken is cooking, lightly beat the 2 eggs in a small bowl. Heat a separate non-stick pan over medium heat with a little oil. Scramble the eggs until just set, then remove from heat and roughly chop. Set aside.
Add the drained, soaked noodles and the prepared Pad Thai sauce to the Thermomix bowl with the chicken. Cook 3 min / 90°C / Reverse / Speed 2. Pause and scrape down the sides and bottom of the bowl to ensure even coating and prevent sticking. Continue cooking for another 2 min / 90°C / Reverse / Speed 2.
Add bean sprouts, garlic chives, and the scrambled eggs to the bowl. Mix 30 sec / 90°C / Reverse / Speed 1, or until just combined and heated through.
Transfer the Pad Thai immediately to serving plates. Garnish generously with chopped roasted peanuts and serve with lime wedges and chilli flakes, if desired.

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