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 stick noodles (about 5mm wide)
- 250 g firm or extra-firm tofu, pressed and cubed
- 30 g vegetable oil (divided)
- 2-3 cloves garlic
- 2 shallots, peeled
- 100 g carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 150 g bean sprouts
- 50 g fresh chives, cut into 3-4 cm lengths
- 2 spring onions, sliced
- 2 large eggs, lightly beaten (optional)
- 60 g tamarind paste
- 80 g brown sugar
- 60 g soy sauce (or tamari for gluten-free)
- 30 g fresh lime juice (about 1 lime)
- 50 g water
- 1/2 tsp chili flakes (optional, adjust to taste)
- 50 g roasted peanuts, roughly chopped (for garnish)
- Lime wedges (for garnish)
- Extra fresh chives or coriander (for garnish)
Instructions
- Place dried rice stick noodles in a large bowl. Pour enough hot water over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
- Press the firm tofu to remove excess water. Cut into 1.5 cm cubes. Heat 15 g vegetable oil in a frying pan over medium-high heat. Pan-fry tofu cubes until golden brown and slightly crispy on all sides. Set aside.
- Add tamarind paste, brown sugar, soy sauce, lime juice, 50 g water, and chili flakes (if using) to the Thermomix bowl. Cook 5 min / 90°C / Speed 2. Pour the sauce into a separate bowl and set aside. Clean the Thermomix bowl.
- Add garlic and shallots to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
- Add 15 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
- Add julienned carrots and sliced red bell pepper to the bowl. Cook 3 min / 100°C / Speed 1 / Reverse.
- If using eggs: While vegetables cook, lightly beat 2 eggs. Heat a small amount of oil in a separate pan and scramble the eggs until just set. Break into small pieces and set aside.
- Add the drained, soaked rice noodles and the prepared Pad Thai sauce to the Thermomix bowl. Cook 6 min / 90°C / Speed 1 / Reverse.
- After 3 minutes, pause, scrape down the sides and bottom of the bowl with the spatula. Check the consistency and add 20-30 g more water if the noodles appear too dry or are sticking. Continue cooking.
- Add the pan-fried tofu, bean sprouts, chives, sliced spring onions, and scrambled egg pieces (if using) to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
- Gently mix for 1 min / 90°C / Speed 1 / Reverse to ensure everything is well combined and heated through.
- Transfer the Pad Thai to serving plates. Garnish with chopped roasted peanuts, fresh lime wedges, and extra fresh chives or coriander. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.