Vegetarian Pad Thai

Thermomix recipe: Vegetarian Pad Thai. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 300 g flat rice noodles (Pad Thai noodles)
• 2-3 cloves garlic (approx. 15 g)
• 2 shallots (approx. 60 g)
• 30 g vegetable oil
• 200 g firm tofu, pressed and cubed
• 100 g carrots, julienned
• 50 g red bell pepper, thinly sliced (optional)
• 100 g bean sprouts
• 50 g fresh chives, chopped into 2-3 cm pieces
• 50 g spring onions, chopped into 2-3 cm pieces
• 50 g roasted peanuts, crushed (for garnish)
• 1 lime, cut into wedges (for serving)
• 50 g tamarind paste
• 60 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 50 g water
• 1 tsp sriracha (optional, for heat)

Instructions

1. Place 300 g flat rice noodles in a large heatproof bowl. Cover with hot water and let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Press 200 g firm tofu to remove excess water, then cut into 1.5 cm cubes. Set aside.
3. Add 2-3 cloves garlic and 2 shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
5. In a separate small bowl, combine 50 g tamarind paste, 60 g brown sugar, 60 g soy sauce (or tamari), 50 g water, and 1 tsp sriracha (if using). Mix well until the sugar is mostly dissolved.
6. Add the prepared sauce mixture to the mixing bowl. Cook 5 min / 100°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
7. Pause and scrape down the sides and bottom of the mixing bowl to ensure even cooking and prevent sticking.
8. Add the 200 g tofu cubes, 100 g julienned carrots, and 50 g sliced red bell pepper (if using) to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse).
9. Insert the butterfly whisk. Add the drained rice noodles, 100 g bean sprouts, 50 g chopped chives, and 50 g chopped spring onions to the bowl.
10. Gently mix 3 min / 90°C / Speed 2 (Reverse) to combine all ingredients and coat the noodles with the sauce. Ensure the noodles are separated and not clumping.
11. To settle the dish and prevent sticking, cook for a final 1 min / 90°C / Speed 1 (Reverse).
12. Transfer the Vegetarian Pad Thai to serving plates. Garnish generously with 50 g crushed roasted peanuts and serve immediately with fresh lime wedges.

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