Classic Pad Thai

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
• 30 g vegetable oil
• 2 cloves garlic
• 2 shallots (approx. 60 g)
• 200 g chicken breast, thinly sliced, or 200 g raw shrimp, peeled and deveined, or 200 g firm tofu, pressed and cubed
• 2 eggs, lightly beaten (for scrambling separately)
• 100 g fresh bean sprouts
• 50 g garlic chives or spring onions, cut into 3-4 cm lengths
• 50 g roasted peanuts, roughly chopped
• Lime wedges, for serving
• Chilli flakes (optional), for serving
• 50 g tamarind paste
• 60 g fish sauce
• 80 g palm sugar (or light brown sugar)
• 50 g water

Instructions

1. 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 and set aside.
2. Place peanuts into the mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
3. Add garlic and shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
4. Add vegetable oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
5. Add chicken, shrimp, or tofu to the mixing bowl. Sauté 5 min / 120°C / Reverse / Speed 1. Transfer to a separate bowl and set aside.
6. Add tamarind paste, fish sauce, palm sugar, and water to the mixing bowl. Cook 5 min / 90°C / Speed 2, placing the simmering basket on the lid instead of the measuring cup to allow for some evaporation.
7. Add the drained rice noodles to the mixing bowl. Cook 5-7 min / 95°C / Reverse / Speed 1, or until noodles are tender but still have a slight bite. Place the simmering basket on the lid.
8. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the thickness of the sauce and the tenderness of the noodles. If too dry, add a splash of water (10-20g).
9. Add the cooked chicken/shrimp/tofu, bean sprouts, and garlic chives/spring onions to the mixing bowl. Cook 2 min / 90°C / Reverse / Speed 1.
10. While the noodles are cooking, quickly scramble the 2 eggs in a separate non-stick pan until just set. Add the scrambled egg to the mixing bowl during the last minute of cooking, or stir in gently after the final step.
11. 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.