Vegetarian Pad Thai

Thermomix recipe: Vegetarian Pad Thai. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g unsalted peanuts
• 200 g flat rice noodles (Pad Thai noodles)
• 200 g firm tofu, pressed and cut into 1.5 cm cubes
• 30 g vegetable oil
• 2 cloves garlic, peeled
• 2 shallots, peeled
• 1 carrot, peeled and julienned or finely shredded
• 100 g bean sprouts
• 50 g fresh chives, cut into 3 cm lengths
• 2 spring onions, green parts thinly sliced
• 2 limes, cut into wedges, for serving
• 1 red chilli, deseeded and finely sliced (optional, for garnish)
• 60 g tamarind paste
• 60 g brown sugar
• 40 g soy sauce (or tamari for gluten-free)
• 20 g rice vinegar
• 10 g sriracha or chilli flakes (adjust to taste)
• 50 g water

Instructions

1. Place 150 g peanuts into the clean, dry mixing bowl. Chop 3 sec / Turbo. Transfer to a small bowl and set aside.
2. Soak 200 g flat rice noodles in a large bowl of hot water for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
3. Cut 200 g firm tofu into 1.5 cm cubes. If desired, you can pan-fry the tofu in a separate pan until golden brown for extra texture, then set aside. Alternatively, it will be sautéed lightly in the Thermomix.
4. Add 30 g vegetable oil, 2 cloves garlic, and 2 shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Sauté 5 min / 120°C / Speed 1 (Reverse).
6. Add the tofu cubes to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse). Transfer the tofu and aromatics to a separate bowl and set aside.
7. Without cleaning the bowl, add 60 g tamarind paste, 60 g brown sugar, 40 g soy sauce, 20 g rice vinegar, 10 g sriracha, and 50 g water to the mixing bowl. Mix 10 sec / Speed 3.
8. Cook the sauce 5 min / 95°C / Speed 2. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow slight evaporation.
9. Add the drained, pliable rice noodles to the mixing bowl along with the sautéed tofu and aromatics. Cook 3 min / 90°C / Speed 2 (Reverse) to combine and finish cooking the noodles. Pause and scrape down the sides and bottom of the bowl after 1.5 minutes, checking thickness and adjusting liquid if needed.
10. Add 1 julienned carrot, 100 g bean sprouts, and 50 g fresh chives to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to gently warm through.
11. Transfer the Pad Thai to a large serving platter. Garnish with the chopped peanuts, sliced spring onions, and optional sliced red chilli. Serve immediately with lime wedges.
12. For easy cleaning, immediately rinse the bowl with warm water and a drop of detergent, then run 10 sec / Speed 6.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.