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 (Pad Thai style)
- 300 g firm tofu, pressed and cubed (approx. 1.5 cm)
- 2 cloves garlic
- 1 shallot, peeled
- 30 g vegetable oil
- 60 g tamarind paste
- 60 g brown sugar
- 60 g soy sauce (or tamari for gluten-free)
- 30 g water
- 1 tbsp fresh lime juice
- 0.5 tsp chili flakes (adjust to taste)
- 2 large eggs
- 100 g fresh bean sprouts
- 50 g spring onions, sliced (separate whites and greens)
- 50 g roasted peanuts, unsalted
- Lime wedges, for serving
- Fresh coriander (cilantro), for serving
Instructions
- Place rice noodles in a large bowl and cover with hot (not boiling) water. Let them soak for 15-20 minutes, or until pliable but still firm to the bite. Drain well and set aside.
- Place roasted peanuts into the clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
- Add garlic and shallot to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add 30 g vegetable oil and the cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse). This will lightly brown the tofu. Transfer the tofu to a separate bowl, leaving the aromatics in the Thermomix bowl.
- Add tamarind paste, brown sugar, soy sauce, 30 g water, lime juice, and chili flakes to the Thermomix bowl. Cook 3 min / 98°C / Speed 2 (Reverse) to combine and heat the sauce. Remove the measuring cup and place the simmering basket on the lid to allow for some evaporation.
- Insert the butterfly whisk. Add the drained rice noodles, cooked tofu, and the white parts of the spring onions to the bowl. Cook 8 min / 90°C / Speed 2 (Reverse). Pause halfway through (at 4 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring noodles are well coated and not sticking. Check thickness and adjust liquid if needed.
- Crack the 2 eggs directly into the bowl. Cook 2 min / 90°C / Speed 2 (Reverse), allowing the eggs to cook and break up into the noodles.
- Add the fresh bean sprouts and the green parts of the spring onions. Cook 1 min / 90°C / Speed 1 (Reverse) to gently warm through and combine.
- Transfer the Pad Thai to serving plates. Garnish with chopped roasted peanuts, fresh coriander, and lime wedges. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.