Thermomix & Accessories Independent Commercial Sel
Pad Thai noodles with chicken and prawns
Get ready to tantalize your taste buds with our irresistible recipe for Pad Thai noodles featuring succulent chicken and juicy prawns. This savoury and satisfying dish will transport your senses straight to the streets of Thailand, right in the comfort of your kitchen. Let's dive into this flavourful culinary adventure!
INGREDIENTS
- 30g fresh coriander
- 1 carrot, peel and sliced
- 1 red pepper sliced
- 300 g rice noodles- thick
- 2 peeled garlic cloves
- 1 red chilli
- 2 shallots onions
- fish sauce - 30g
- tamarind purée - 30g
- 2 Tbsp soy sauce
- 3 tsp palm sugar (or brown sugar)
- peanut oil - 90g
- 500g chicken fillet tights
- 150g mangetout beans
- lime
- peanuts - 1 handful, roasted, unsalted, or cashews, roughly chopped for garnish
- fresh coriander - extra, to garnish.
METHOD
- Place the rice noodles in a Thermoserver bowl or a large bowl, and pour boiling water over them. Allow the noodles to soak for 10 minutes, then drain them and cover to keep warm.
- Put the peanuts in the Thermomix mixing bowl and chop them for 10 seconds at speed 4. Transfer them to a separate bowl and set aside.
- Add the garlic, chili, and shallot to the mixing bowl. Chop for 1 second at speed 7, and scrape down the sides of the mixing bowl with a spatula.
- Incorporate the fish sauce, tamarind paste, soy sauce, palm sugar, and 20g of peanut oil into the bowl. Mix for 5 seconds at speed 6.
- Cook the mixture for 2 minutes at 90°C on Speed 2.
- Heat a wok or a large frying pan over high heat with the remaining peanut oil.
- Add the chicken and the Thermomix sauce mixture. Once the chicken is cooked, add the prawns.
- Toss in the carrots, peppers, and mangetout and stir-fry over high heat for 3-4 minutes.
- Finally, add the drained rice noodles and peanuts to the wok, mixing everything thoroughly.
- Squeeze lime juice over the top and garnish with fresh coriander leaves and extra peanuts. Enjoy!