Skinnymixer’s Pad Thai features in the cookbook SkinnyAsia.
SkinnyAsia is available from Friday 22nd of September at 8pm SA time.
What you will need:
How to prepare your Steaming Tray with wet baking paper to cook the eggs
- Tear off a sheet of baking paper roughly the size of your flat steaming tray.
- Scrunch into a ball and soak under running water. Squeeze gently to remove some excess water.
- Unravel the now wet and scrunched piece of baking paper and flatten it out over the flat steaming tray. Tuck down the edges/leave gaps on the sides where the vents are to ensure air circulation.
- Add your eggs to the tray and gently stir during cooking if choosing to scramble them. Cook with the lid on.
If you have a Thermomix Cutter
This is another recipe that you can use the Thermomix cutter to help cut down on prep time, when you are cutting your vegetables.
How to cut chicken small, medium and large cubes to use in Thermomix recipes
This Pad Thai is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Ingredients
- chicken thigh
- dried thin Pad Thai rice noodles
- bean sprouts
- carrot
- Chicken Stock Concentrate
- coconut sugar or brown sugar
- crushed peanuts
- eggs
- fish sauce
- ginger
- fresh lime juice
- fresh Thai basil leaves
- garlic
- oyster sauce - optional
- red capsicum
- red chilli
- rice wine vinegar
- shallot onion
- soy sauce - tamari or coconut aminos
- spring onion
- tamarind puree
Instructions
- This recipe is exclusive to the SkinnyAsia cookbook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 280g | Calories: 335kcal | Carbohydrates: 29.1g | Protein: 23.2g | Fat: 12.9g | Saturated Fat: 3g | Sodium: 1220mg | Sugar: 11.2g
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