Vegetarian Pad Thai

Thermomix recipe: Vegetarian Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g dried flat rice noodles
• 300 g firm or extra-firm tofu, pressed and cubed (2 cm)
• 30 g vegetable oil (for pan-frying tofu, optional)
• 2 small shallots, peeled
• 3 cloves garlic, peeled
• 30 g vegetable oil (for Thermomix)
• 40 g tamarind paste (seedless)
• 60 g light soy sauce (or tamari for gluten-free)
• 50 g brown sugar
• 20 g rice vinegar
• 10 g sriracha or 1/2 tsp chilli flakes (adjust to taste)
• 100 g water or vegetable stock
• 1 medium carrot, julienned or finely shredded
• 150 g fresh bean sprouts, divided
• 30 g fresh chives, chopped into 3 cm pieces
• 2 spring onions, green parts sliced
• 50 g roasted peanuts, roughly chopped, for garnish
• 1-2 limes, cut into wedges, for serving

Instructions

1. Soak the dried rice noodles in hot water according to package instructions (usually 5-10 minutes) until al dente. Drain well and set aside.
2. Optional: Pan-fry the pressed and cubed tofu in 30 g vegetable oil in a separate pan over medium-high heat until golden brown and slightly crispy. Set aside. Alternatively, you can add it directly to the Thermomix later, but it will not be crispy.
3. Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
4. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse mode if shallots are chunky).
5. Add tamarind paste, soy sauce, brown sugar, rice vinegar, sriracha (or chilli flakes), and water/vegetable stock to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse mode), removing the measuring cup and placing the simmering basket on the lid to prevent splatter.
6. Add the drained rice noodles, cooked tofu (if pan-fried), and julienned carrot to the bowl. Cook 6 min / 90°C / Speed 2 (Reverse mode). Remove the measuring cup and place the simmering basket on the lid.
7. Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even coating and prevent sticking. Check thickness and adjust liquid if needed (add a splash of water if too dry).
8. Add half of the fresh bean sprouts, chopped chives, and sliced spring onions to the bowl. Mix 2 min / 90°C / Speed 1 (Reverse mode).
9. Transfer the Pad Thai to a large serving platter. Garnish with the remaining fresh bean sprouts, chopped roasted peanuts, and lime wedges. Serve immediately.

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