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 (approx. 5mm wide)
• 30 g roasted peanuts
• 20 g vegetable oil
• 2 shallots, peeled
• 2 cloves garlic, peeled
• 200 g firm tofu, pressed and cut into 1.5 cm cubes
• 2 eggs (optional, omit for vegan)
• 100 g fresh bean sprouts
• 50 g garlic chives, cut into 3 cm lengths
• Lime wedges, for serving
• Chilli flakes, for serving (optional)
• For the Pad Thai Sauce:
• 50 g tamarind paste
• 70 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 30 g water
• 1 tsp sriracha (optional, for heat)

Instructions

1. Place dried flat rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain and set aside.
2. Add roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside for garnish.
3. Without cleaning the bowl, add shallots and garlic. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 20 g vegetable oil. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid for evaporation.
5. Add tamarind paste, brown sugar, soy sauce, water, and sriracha (if using) to the bowl. Cook 8 min / 90°C / Speed 2 (Reverse), removing the measuring cup and placing the simmering basket on the lid to allow the sauce to thicken slightly. Scrape down sides and bottom of the bowl after 4 minutes.
6. Transfer the Pad Thai sauce to a separate bowl and set aside.
7. Without cleaning the bowl, add the cubed firm tofu. Sauté 5 min / 120°C / Speed 1 (Reverse). Remove measuring cup and place simmering basket on lid for evaporation. Transfer tofu to a bowl and set aside.
8. If using eggs: Without cleaning the bowl, add the 2 eggs. Scramble 2 min / 90°C / Speed 2 (Reverse). Break up the scrambled egg with a spatula and transfer to a bowl with the tofu, set aside. (Omit this step for vegan).
9. Add the drained rice noodles, cooked tofu, scrambled eggs (if using), bean sprouts, and Pad Thai sauce to the Thermomix bowl. Mix 1 min / 90°C / Speed 2 (Reverse) using the spatula to help combine, ensuring everything is well coated.
10. Add the garlic chives. Mix 30 sec / 90°C / Speed 1 (Reverse).
11. Serve immediately, garnished with the chopped roasted peanuts, fresh lime wedges, and chilli flakes if desired.

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