Classic Pad Thai

Name: Classic 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. 5 mm wide); 40 g roasted peanuts, unsalted; 20 g fresh lime juice (from approx. 1 lime); 30 g tamarind paste (seedless); 40 g fish sauce; 50 g brown sugar; 0.5 tsp chili flakes (or to taste); 20 g vegetable oil; 2 shallots, peeled, halved; 2 cloves garlic, peeled; 300 g boneless, skinless chicken breast or large shrimp, cut into bite-sized pieces; 2 large eggs; 150 g fresh bean sprouts; 50 g fresh chives, cut into 3-4 cm lengths; Lime wedges, for serving; Extra roasted peanuts, chopped, for serving

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

Ingredients

200 g dried flat rice noodles (approx. 5 mm wide)
40 g roasted peanuts, unsalted
20 g fresh lime juice (from approx. 1 lime)
30 g tamarind paste (seedless)
40 g fish sauce
50 g brown sugar
0.5 tsp chili flakes (or to taste)
20 g vegetable oil
2 shallots, peeled, halved
2 cloves garlic, peeled
300 g boneless, skinless chicken breast or large shrimp, cut into bite-sized pieces
2 large eggs
150 g fresh bean sprouts
50 g fresh chives, cut into 3-4 cm lengths
Lime wedges, for serving
Extra roasted peanuts, chopped, for serving

Instructions

Place dried rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until pliable but still firm. Drain well using the simmering basket and set aside. Do not rinse.
Add peanuts to the clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add lime juice, tamarind paste, fish sauce, brown sugar, and chili flakes to the Thermomix bowl. Cook 3 min / 90°C / Speed 2 to dissolve the sugar and combine the sauce. Transfer to a small bowl and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add oil to the bowl. Sauté 5 min / 120°C / Speed 1.
Add chicken pieces (or shrimp) to the bowl. Cook 6 min / 120°C / Reverse / Speed 1.
Add eggs to the bowl. Cook 2 min / 90°C / Reverse / Speed 2 to gently scramble and combine with the chicken.
Add the soaked and drained noodles, prepared Pad Thai sauce, bean sprouts, and chives to the bowl. Insert the butterfly whisk.
Gently combine 3 min / 90°C / Reverse / Speed 1.5. Pause halfway through (at 1.5 min) to scrape down the sides of the bowl with the spatula and ensure even mixing.
Remove the butterfly whisk. Transfer the Pad Thai to a large serving platter.
Garnish with chopped roasted peanuts and serve immediately with fresh lime wedges.

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