Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flat rice noodles; 30 g unsalted peanuts, roasted; 20 g shallots, peeled; 2 cloves garlic, peeled; 40 g firm tofu, pressed and cubed (approx. 1.5 cm); 30 g vegetable oil; 2 eggs; 100 g bean sprouts, plus extra for serving; 30 g fresh chives, chopped into 2-3 cm lengths, plus extra for serving; 1 lime, cut into wedges, for serving; For the Pad Thai Sauce:; 50 g tamarind paste; 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 10 g sriracha or chili flakes (optional, for heat); 50 g water

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
30 g unsalted peanuts, roasted
20 g shallots, peeled
2 cloves garlic, peeled
40 g firm tofu, pressed and cubed (approx. 1.5 cm)
30 g vegetable oil
2 eggs
100 g bean sprouts, plus extra for serving
30 g fresh chives, chopped into 2-3 cm lengths, plus extra for serving
1 lime, cut into wedges, for serving
For the Pad Thai Sauce:
50 g tamarind paste
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
10 g sriracha or chili flakes (optional, for heat)
50 g water

Instructions

Place 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.
Add peanuts to the clean and dry mixing bowl. Chop 3 sec / Speed 6. Set aside. Clean the bowl.
Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and water to the mixing bowl. Cook 5 min / 90°C / Speed 2. Set the sauce aside.
Add shallots and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g vegetable oil and cubed tofu to the mixing bowl. Sauté 8 min / 120°C / Reverse / Speed 1. Transfer tofu to a separate bowl, leaving any remaining oil in the mixing bowl.
Add the remaining 10 g vegetable oil to the mixing bowl. Crack the eggs directly into the bowl. Cook 2 min / 100°C / Reverse / Speed 1, stirring gently with the spatula to scramble. The eggs should be mostly cooked but still slightly soft.
Add the soaked and drained noodles, the prepared Pad Thai sauce, sautéed tofu, bean sprouts, and chopped chives to the mixing bowl. Insert the butterfly whisk.
Mix gently 2 min / 90°C / Reverse / Speed 2, ensuring all ingredients are well combined and coated with the sauce. Pause and scrape down the sides of the bowl if needed.
Remove the butterfly whisk. Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, fresh bean sprouts, extra chives, and lime wedges. Serve immediately.

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