Quick Chicken Pad Thai
This tasty Thai noodle dish is so flavoursome and full of good ingredients. If it's a regular at your house (especially if you are paying for takeaway!) it's worth investing in the base ingredients so that you can make it time and time again with minimal outlay. Other ideas to make this dish cheaper include freezing your herbs and chillies, and buying packs of noodles whilst on sale. This dish is easily made vegetarian by omitting the chicken. You can add strips of tofu if you prefer. Scroll down beneath the recipe for the breakdown of costs.
This recipe was originally featured in The 4 Blades Podcast Episode 76: Thermomix Thai Recipes, along with some fabulous Thai curries from Nikalene of Skinnymixers.
Bec wanted to call it ‘Quick Un-Authentic Thermomix Pad Thai’. Joe said no.
What makes it un-authentic? Well, it doesn’t have sugar, as pad Thai usually does. Also, the vegetables are chopped up in the Thermomix, rather than left in matchstick form. The great news is that this Thermomix Pad Thai has good-for-you ingredients, it really goes a long way (feeding a crowd) and it doesn’t cost the earth. In fact, we chose to feature it in The Budget Issue of the magazine, as it’s such a cost effective meal.
No: Gluten / Dairy
Contains: Egg / Nuts
*Variations: Can be made without Nuts
Total Preparation Time 25 minutes
Best served fresh or reheated
- fresh coriander - 30g, or from frozen
- carrot - 120g, roughly chopped
- capsicum - 120g, roughly chopped
- rice noodles - 200g, thick, dried
- garlic cloves - 2, peeled
- chilli - 1, red, large (or alter chilli choice to your taste preference)
- spring onion - 1, white part only
- fish sauce - 30g
- tamarind purée - 30g
- peanut oil - 90g
- egg - 1
- chicken breast - 500g
- bean sprouts - 1 handful, mung, washed
- lime - 1, halved, juice only, optional (can use bottled lime juice)
- peanuts - 1 handful, roasted, unsalted, or cashews, roughly chopped, optional
- fresh coriander - extra, to garnish
- nuts of choice - extra, to garnish
- Add coriander (30g) to the bowl. Chop Speed 7 / 1 second.
- Add carrot (120g) and capsicum (120g) to the bowl. Chop Speed 7 / 1 second. Set vegetables aside.
- Boil kettle of water. Pour the kettle over the rice noodles sitting in the insulated server. Set a timer for 10 minutes. Drain the noodles after this time.
- Add garlic (2 cloves), chilli (1) and shallot (1) to the bowl. Chop Speed 7 / 1 second. Scrape down the sides.
- Add fish sauce (30g), tamarind paste (30g) and peanut oil (30g) to the bowl. Mix Speed 6 / 5 seconds.
- Program 2 minutes / 90C / Speed 3.
- Heat remaining peanut oil in a large frypan on the stove.
- Add egg (1) to the bowl. Combine Speed 3 / 5 seconds.
- Add chicken strips (500g) and half the sauce mixture to the heated frypan on the stove. Cook the chicken through.
- Add the drained noodles, chopped vegetables, bean sprouts, remaining mixture and peanuts to the frypan. Mix thoroughly.
- Squeeze lime over the top and garnish with some fresh coriander leaves and extra peanuts. Season with salt if preferred.