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 dried flat rice noodles (about 5-8 mm wide)
• 300 g firm tofu, pressed and cubed (approx. 2 cm)
• 30 g vegetable oil (for tofu and sautéing)
• 2 cloves garlic
• 1 shallot, peeled
• 100 g carrot, julienned or thinly sliced
• 100 g bean sprouts
• 50 g spring onions, sliced into 2 cm pieces
• 20 g fresh chives, chopped (approx. 2 cm)
• 50 g roasted peanuts, roughly chopped
• Lime wedges, for serving
• Fresh coriander, for garnish (optional)
• 60 g tamarind paste (seedless)
• 50 g brown sugar
• 40 g soy sauce or tamari (for gluten-free)
• 30 g fresh lime juice
• 50 g water
• 1 tsp sriracha or chilli flakes (adjust to taste)

Instructions

1. Place dried rice noodles in a large bowl. Pour enough hot (not boiling) water over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Press firm tofu to remove excess water. Cut into 2 cm cubes.
3. Add 20 g vegetable oil to the Thermomix bowl. Heat 3 min / 120°C / Speed 1. Add tofu cubes. Sauté 8 min / 120°C / Reverse / Speed 1. Remove tofu from the bowl and set aside. (Note: For a crispier, browner tofu, pan-fry in a separate pan with a little more oil until golden, then set aside.)
4. Add garlic and shallot to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides.
5. Add 10 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Add julienned carrot. Sauté 3 min / 120°C / Reverse / Speed 1.
6. Add tamarind paste, brown sugar, soy sauce, lime juice, water, and sriracha/chilli flakes to the bowl with the aromatics and carrot. Mix 10 sec / Speed 3.
7. Add the drained rice noodles and the sautéed tofu (if using TM6 method) to the bowl. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation.
8. Cook 6-8 min / 95°C / Reverse / Speed 2-3, or until noodles are tender but still have a slight bite, and most liquid is absorbed.
9. Pause halfway through cooking (after about 3-4 minutes). Scrape down the sides and bottom of the bowl with the spatula. Check the consistency and adjust liquid if needed (add a tablespoon or two of water if too dry). Continue cooking.
10. Add bean sprouts, spring onions, chives, and half of the chopped peanuts to the bowl. Cook 1 min / 90°C / Reverse / Speed 1-2 to gently warm through and combine.
11. Cook 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
12. Transfer the Pad Thai to serving plates. Garnish with the remaining chopped peanuts, fresh lime wedges, and fresh coriander (if using). Serve immediately.

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