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 (approx. 5 mm wide)
• 300 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm)
• 30 g neutral oil (e.g., canola or sunflower)
• 2 cloves garlic, peeled
• 1-2 shallots, peeled (approx. 50 g)
• 100 g carrots, cut into thin matchsticks (optional)
• 2 large eggs, lightly beaten (optional, for vegetarian)
• 100 g bean sprouts
• 50 g spring onions, cut into 3 cm pieces
• 20 g fresh chives, chopped
• 50 g roasted peanuts, roughly chopped, for garnish
• 2 limes, cut into wedges, for serving
• Fresh coriander, for garnish
• For the Pad Thai Sauce:
• 60 g tamarind paste (seedless)
• 80 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 20 g rice vinegar
• 5 g sriracha or chilli flakes (adjust to taste)
• 50 g water

Instructions

1. Place rice noodles in a large bowl, cover with hot (not boiling) water, and soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Press the tofu to remove excess water, then cut into 1.5 cm cubes. Set aside.
3. Roughly chop the roasted peanuts and set aside for garnish.
4. Add garlic and shallots to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
5. Add 15 g neutral oil to the bowl. Sauté 3 min / 120°C / Speed 1. Set aside the sautéed aromatics.
6. Without cleaning the bowl, add the remaining 15 g neutral oil. Add the cubed tofu. Sauté 8 min / 120°C / Speed 1 / Reverse. For crispier tofu, consider pan-frying separately. Remove tofu and set aside.
7. Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (or chilli flakes), and 50 g water to the Thermomix bowl. Cook 5 min / 90°C / Speed 2 to dissolve the sugar and combine the sauce. Set aside.
8. Add the sautéed garlic and shallots back into the bowl. If using, add carrot matchsticks. Sauté 3 min / 120°C / Speed 1 / Reverse.
9. Add the drained rice noodles and the prepared Pad Thai sauce to the bowl. Cook 5 min / 90°C / Speed 2 / Reverse. Pause halfway through (at 2.5 min) to scrape down the sides and bottom of the bowl with the spatula, ensuring no noodles stick. Check consistency and add 20-30g water if too dry.
10. If using eggs, add the lightly beaten eggs to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse, allowing the egg to scramble gently among the noodles.
11. Add the bean sprouts, spring onions, and chives to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse to gently warm through. Ensure the mixture is moving well to prevent sticking.
12. Return the sautéed tofu to the bowl. Mix gently 30 sec / 90°C / Speed 1 / Reverse to combine all ingredients and settle the dish.
13. Serve immediately, garnished with chopped roasted peanuts, fresh coriander, and lime wedges.

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