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 flat rice noodles
• 300 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm)
• 50 g roasted unsalted peanuts
• 10 g garlic, peeled (approx. 2-3 cloves)
• 50 g shallots, peeled and halved (approx. 2 medium)
• 30 g vegetable oil (or peanut oil), divided
• 40 g tamarind paste
• 50 g soy sauce (or tamari for gluten-free)
• 50 g brown sugar (or palm sugar)
• 80 g water
• 100 g fresh bean sprouts, divided
• 2 spring onions, chopped (plus extra for garnish)
• 50 g fresh coriander, chopped (plus extra for garnish)
• 1 lime, juiced (plus wedges for serving)
• 1/2 tsp chilli flakes (optional, for serving)

Instructions

1. Place 200 g flat rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until al dente. Drain well and set aside.
2. Add 50 g roasted peanuts to a clean, dry Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside for garnish.
3. Add 20 g vegetable oil to the Thermomix bowl. Add the 300 g pressed and cubed tofu. Sauté 8 min / 120°C / Speed 1 (Reverse). Transfer the cooked tofu to a bowl and set aside.
4. Add 10 g garlic and 50 g shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
5. Add 10 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
6. Add 40 g tamarind paste, 50 g soy sauce, 50 g brown sugar, and 80 g water to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to allow steam to escape.
7. Insert the butterfly whisk. Add the drained rice noodles, the cooked tofu, and 50 g fresh bean sprouts to the bowl. Cook 3-4 min / 90°C / Speed 1 (Reverse), or until the noodles are heated through and coated in the sauce. Pause after 2 minutes to gently scrape down the sides and bottom of the bowl with the spatula to ensure even coating.
8. Add the juice of 1 lime, 2 chopped spring onions, and 50 g fresh coriander (reserving some for garnish) to the bowl. Mix 30 sec / Speed 1 (Reverse).
9. Serve immediately, garnished with the chopped peanuts, remaining spring onions, remaining 50 g fresh bean sprouts, fresh coriander, lime wedges, and chilli flakes if desired.

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