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    Pad Thai

    Pad Thai

    The Philips Pasta and Noodle Maker has many attachments available. Enjoy an easy and homemade Pad Thai with the Pappardelle Attachment!

    60-90 minutes
    Pasta Noodle maker
    Main courses


    • 300g rice noodles (pappardelle attachment):
    • 185 g rice flour
    • 60 g tapioca (arrowroot) flour
    • 5 g xanthan gum
    • 1 pinch salt
    • 130 ml warm water
    • Pad Thai:
    • 80g tamarind puree
    • 1/2 cup water
    • 50g palm sugar
    • 2 tablespoons light soy sauce
    • 2 tablespoons oil
    • 9 prawns, peeled with tails in tact
    • 1/2 spanish onion, sliced
    • 1/2 block firm tofu, 2 cm cubes
    • 1 egg, lightly beaten
    • 10 stems garlic chives, chopped
    • Handful bean sprouts
    • 2 tablespoons fried shallots
    • 1 tablespoon chopped peanuts
    • Juice of 1/2 lime
    • Garnish:
    • Fried shallots
    • Handful bean sprouts
    • Garlic chive stems
    • Chopped peanuts
    • Coriander leaves
    • Chilli slices


    • 1. To make the noodles, mix rice flour, tapioca flour, xanthin gum and salt in a large bowl till well combined. Then pour into the Philips Pasta and Noodle Maker and start the machine (ignore the liquid ratio it suggests). While the flour is churning, add water in a slow and steady stream. As the noodles are extracted, ensure you are dusting with additional rice flour to ensure the noodles don’t stick.
    • 2. Heat a small frypan over medium high heat. Add the tamarind puree, water, palm sugar and soy and stir until the sugar has melted and the mixture starts to boil. Turn the temperature down and simmer until the sauce thickens to a syrup consistency. Set aside.
    • 3. Heat a large frypan over medium high heat. Add the oil and then fry the prawns until they change colour, then add the onion and tofu. Fry for 2 minutes then add the egg to one side and cook until just setting.
    • 4. Meanwhile, bring a large pot of water to boil. Cook the rice noodles for 3-4 minutes then drain.
    • 5. Add the noodles to the frypan with the tamarind sauce, garlic chives, bean sprouts, shallots and peanuts, and fry for another two minutes while gently tossing the mixture.
    • 6. To serve, transfer the noodles to a large serving place and top with fried shallots, bean sprouts, garlic chive stems, chopped peanuts, chilli slices and coriander leaves.
    Pad Thai

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