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 dried flat rice noodles
• 30 g tamarind paste
• 50 g palm sugar (or brown sugar)
• 30 g soy sauce (use gluten-free for GF option)
• 15 g rice vinegar
• 5 g sriracha or chili flakes (optional, for spice)
• 30 g vegetable oil
• 2 cloves garlic, peeled
• 1 shallot, peeled
• 200 g firm tofu, pressed and cubed
• 100 g carrots, julienned or finely sliced
• 100 g red bell pepper, thinly sliced
• 2 large eggs
• 100 g fresh bean sprouts, plus extra for serving
• 3 spring onions, white and green parts separated, chopped
• 30 g roasted peanuts, chopped, plus extra for serving
• 1 lime, cut into wedges, for serving
• Fresh coriander, for garnish (optional)

Instructions

1. Place dried flat rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Add tamarind paste, palm sugar, soy sauce, rice vinegar, and sriracha (if using) to the Thermomix bowl. Cook for 10 min / Varoma / Speed 2, with the simmering basket placed on the lid instead of the measuring cup to allow steam to escape and thicken the sauce. Pour the sauce into a separate bowl and set aside.
3. Without cleaning the bowl, add vegetable oil, garlic, and shallot. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Sauté for 3 min / 120°C / Speed 1.
5. Add the pressed and cubed tofu to the bowl. Sauté for 5 min / 120°C / Speed 1 (Reverse).
6. Add the julienned carrots and sliced red bell pepper to the bowl. Sauté for 3 min / 120°C / Speed 1 (Reverse).
7. Push the ingredients to one side of the bowl. Crack the eggs into the empty space. Cook for 2 min / 100°C / Speed 1 (Reverse) to gently scramble and incorporate the eggs.
8. Add the soaked and drained rice noodles, the reserved Pad Thai sauce, 50 g of the fresh bean sprouts, and the white parts of the chopped spring onions to the bowl. Insert the butterfly whisk.
9. Cook for 3 min / 90°C / Speed 1 (Reverse). Pause, scrape down the sides and bottom of the bowl, and gently mix with the spatula to ensure even coating. Check the noodle consistency; if needed, cook for another 1-2 min / 90°C / Speed 1 (Reverse).
10. Add the chopped roasted peanuts and the green parts of the spring onions to the bowl. Mix gently for 30 sec / 90°C / Speed 1 (Reverse).
11. Serve immediately, garnished with extra fresh bean sprouts, chopped peanuts, fresh coriander (if using), and lime wedges on the side.

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