Vegetarian Pad Thai

Thermomix recipe: Vegetarian Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 60 g palm sugar, roughly chopped
• 60 g tamarind paste (seedless)
• 30 g soy sauce (or tamari for gluten-free)
• 15 g water
• 1 tsp sriracha or chili flakes (optional, for heat)
• 200 g dried flat rice noodles (Pad Thai noodles)
• 200 g firm tofu, pressed, diced into 1.5 cm cubes, and pan-fried until golden
• 30 g roasted peanuts, unsalted
• 2 cloves garlic
• 1 small shallot (approx. 30g)
• 20 g vegetable oil
• 150 g carrots, julienned or spiralized
• 150 g bean sprouts
• 2 spring onions, chopped into 3 cm lengths
• 1 large egg (optional, for non-vegan version, scramble separately)
• Fresh lime wedges, for serving
• Fresh coriander, chopped, for serving
• Extra roasted peanuts, chopped, for serving

Instructions

1. Place dried rice noodles in a large bowl. Cover with hot tap water and let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Press firm tofu to remove excess water, then dice into 1.5 cm cubes. Pan-fry in a separate pan with a little oil until golden brown and slightly crispy. Set aside. Place 30 g roasted peanuts in the Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
3. Add garlic cloves and shallot to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
4. Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
5. Add palm sugar, tamarind paste, soy sauce, 15 g water, and sriracha (if using) to the bowl. Cook 5 min / 90°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid to allow steam to escape.
6. Add julienned carrots and half of the bean sprouts to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse).
7. Add the soaked and drained rice noodles, pan-fried tofu, and chopped peanuts (from step 2) to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse). Use the spatula to gently combine through the lid opening if needed.
8. Add spring onions and the remaining half of the bean sprouts to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse).
9. If using egg, scramble it in a separate pan and add it to the bowl now. Gently mix 30 sec / 90°C / Speed 1 (Reverse) to combine all ingredients.
10. Transfer the Pad Thai to serving plates. Garnish with fresh coriander, extra chopped roasted peanuts, and lime wedges. Serve immediately.
11. For easy cleaning, rinse the bowl immediately with warm water and a drop of detergent, then run 10 sec / Speed 6.

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