Vegetarian Pad Thai
Thermomix recipe: Vegetarian Pad Thai. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g dried flat rice noodles
- 200 g firm tofu, pressed and cubed
- 30 g roasted peanuts, unsalted
- 2-3 cloves garlic
- 2 shallots
- 30 g vegetable oil or peanut oil
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 100 g bean sprouts
- 50 g Chinese chives or spring onions, cut into 3-4 cm pieces
- 80 g tamarind paste (seedless)
- 60 g brown sugar
- 60 g soy sauce (or tamari for gluten-free)
- 30 g fresh lime juice (from approx. 1-2 limes)
- 50 g water
- 1 tsp sriracha or chilli flakes (optional, adjust to taste)
- Fresh coriander, chopped (for garnish)
- Lime wedges (for garnish)
- Extra crushed peanuts (for garnish)
Instructions
- Soak the dried rice noodles in a large bowl of hot water for 10-15 minutes, or until they are pliable but still firm to the bite. Drain well and set aside.
- Press the firm tofu to remove excess water, then cut into 1.5 cm cubes. For best texture, pan-fry the tofu in a separate pan with a little oil until golden brown on all sides, or air fry. Set aside. Alternatively, you can gently sauté in the Thermomix later, but browning will be less intense.
- Add 30 g roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
- Add garlic cloves and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Ensure the simmering basket is placed on the lid instead of the measuring cup for better evaporation.
- Add the tamarind paste, brown sugar, soy sauce, fresh lime juice, 50 g water, and sriracha (if using) to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid to prevent splatter and allow some evaporation.
- Pause and scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking. Check the thickness of the sauce; it should be slightly thickened. If too thick, add a tablespoon of water.
- Add the julienned carrot and sliced red bell pepper to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse).
- Add the drained rice noodles, cooked tofu, bean sprouts, Chinese chives or spring onions, and half of the chopped peanuts to the bowl. Gently mix 2 min / 90°C / Speed 1 (Reverse) to combine all ingredients and heat through. Ensure the mixture is moving well to prevent sticking.
- Transfer the Pad Thai to serving plates. Garnish with fresh chopped coriander, lime wedges, and the remaining crushed peanuts. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.