Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles (Pad Thai noodles); 30 g vegetable oil; 2 shallots, peeled, halved; 3 cloves garlic, peeled; 1 red chili, deseeded (optional, for mild heat); 200 g firm tofu, pressed, cut into 1.5 cm cubes, pan-fried until golden; 2 eggs; 100 g bean sprouts; 50 g fresh chives, cut into 3 cm lengths; 2 spring onions, green parts sliced; 50 g roasted peanuts, roughly chopped, for garnish; 2 limes, cut into wedges, for serving; Fresh cilantro, for garnish; 60 g tamarind paste (seedless); 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 10 g rice vinegar; 5 g sriracha or chili flakes (adjust to taste); 30 g water

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 (Pad Thai noodles)
30 g vegetable oil
2 shallots, peeled, halved
3 cloves garlic, peeled
1 red chili, deseeded (optional, for mild heat)
200 g firm tofu, pressed, cut into 1.5 cm cubes, pan-fried until golden
2 eggs
100 g bean sprouts
50 g fresh chives, cut into 3 cm lengths
2 spring onions, green parts sliced
50 g roasted peanuts, roughly chopped, for garnish
2 limes, cut into wedges, for serving
Fresh cilantro, for garnish
60 g tamarind paste (seedless)
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
10 g rice vinegar
5 g sriracha or chili flakes (adjust to taste)
30 g water

Instructions

Place dried flat rice noodles in a large heatproof bowl. Pour enough hot water over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
While noodles soak, press the firm tofu to remove excess water. Cut into 1.5 cm cubes. In a separate pan, heat a little oil over medium-high heat and pan-fry the tofu cubes until golden and slightly crispy on all sides. Set aside.
Add shallots, garlic, and red chili (if using) to the clean Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse mode for chunky aromatics).
Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (or chili flakes), and 30 g water to the bowl. Cook 5 min / 98°C / Speed 2.
Insert the butterfly whisk. Add the 2 eggs to the bowl. Cook 2 min / 90°C / Speed 2 to gently scramble the eggs into the sauce. Remove butterfly whisk.
Add the drained, soaked noodles, pan-fried tofu, 100 g bean sprouts, and 50 g fresh chives to the bowl. Mix gently 3 min / 90°C / Speed 1 (Reverse mode). Use the spatula to assist if needed, ensuring not to overfill the bowl.
Pause and scrape down the sides and bottom of the bowl. Check the consistency and ensure all ingredients are well combined. Continue mixing 1 min / 90°C / Speed 1 (Reverse mode) to ensure even heating and prevent sticking.
Transfer the Pad Thai to a large serving platter. Garnish with sliced spring onions, chopped roasted peanuts, fresh cilantro, and lime wedges. Serve immediately.

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