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 (medium width)
- 300 g firm tofu, pressed and cubed (approx. 2 cm)
- 50 g roasted peanuts, unsalted
- 20 g vegetable oil
- 2 cloves garlic
- 1 shallot (approx. 50g)
- 100 g bean sprouts
- 50 g fresh chives, chopped into 2-3 cm lengths
- 1 lime, cut into wedges, for serving
- 60 g tamarind paste (seedless)
- 60 g soy sauce (or tamari for gluten-free)
- 50 g brown sugar
- 10 g sriracha or 1/2 tsp chilli flakes (optional, for heat)
- 30 g water
Instructions
- Place 200 g rice noodles in a large bowl, cover with hot water, and soak for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
- Place 50 g roasted peanuts into the clean, dry Thermomix bowl. Chop 3 sec / Turbo. Transfer to a small bowl and set aside for garnish.
- Add 2 cloves garlic and 1 shallot (approx. 50g) to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
- Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
- Add the pressed and cubed 300 g tofu to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. Pause, scrape down sides and bottom of the bowl, then continue cooking.
- Add 60 g tamarind paste, 60 g soy sauce, 50 g brown sugar, 10 g sriracha (if using), and 30 g water to the bowl. Cook 5 min / 95°C / Speed 2 / Reverse. Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
- Add the drained rice noodles, 100 g bean sprouts, and 50 g chopped chives to the bowl. Insert the butterfly whisk. Gently mix 2 min / 90°C / Speed 1 / Reverse. Ensure all ingredients are well coated with the sauce.
- Perform a final gentle stir 1 min / 90°C / Speed 1 / Reverse to settle and prevent sticking.
- Transfer the Pad Thai to serving plates. Garnish with the chopped peanuts and fresh lime wedges. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.