This quick 1 pot dish has authentic Thai flavours. Why spend on take-away when you can make it easily at home.
Add Coriander to mini bowl with mini blade. Pulse for 2 seconds.
Add Carrot & Capsicum to mini bowl. Pulse 2 seconds at a time until roughly chopped (approx. 3 bursts)
Boil Kettle and pour water over noodles in a thermal bowl, cover. Set timer for 10 minutes and drain after this time.
Slice chicken into thin strips.
Add garlic and roughly chopped spring onion into main bowl with multiblade. Pulse 5 seconds. Scrape down sides.
Remove multiblade and replace with Stir Assist.
Add combined fish sauce, tamarind paste and oil to bowl.
Heat 2 minutes, 95°C, speed 4.
Add egg to bowl and combine speed 4, 5 seconds.
Add Chicken strips to bowl. Set 100°C, 8 minutes, speed 1.
At end of cooking time add chopped vegetables and stir speed 2, 5 seconds.
Add noodles and stir speed 2, 20 seconds or until combined.
• Serve with bean shoots, peanuts, squeeze of lime and coriander garnish. Salt to taste if required.