Vegetarian Pad Thai
Thermomix recipe: Vegetarian Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g dry flat rice noodles
- 300 g firm tofu, pressed and cubed
- 30 g vegetable oil (for Thermomix sauté)
- 80 g shallots, peeled
- 2 cloves garlic, peeled
- 100 g carrot, julienned
- 150 g bean sprouts
- 30 g fresh chives, chopped into 3-4 cm pieces
- 1 lime, cut into wedges, for serving
- 50 g roasted peanuts, crushed, for serving
- Fresh coriander, a handful, for serving (optional)
- 40 g tamarind paste
- 50 g brown sugar
- 40 g light soy sauce (use tamari for gluten-free)
- 20 g rice vinegar
- 100 g water
- 5-10 g sriracha or red chilli flakes (to taste)
Instructions
- Soak the 200 g dry flat rice noodles in hot water for 15-20 minutes, or until pliable but still firm. Drain thoroughly and set aside.
- Press the 300 g firm tofu to remove excess water, then cut into 1.5 cm cubes. In a separate pan, heat a little oil and pan-fry the tofu cubes until golden brown and crispy on all sides. Set aside.
- Add the 80 g shallots and 2 cloves garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
- Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
- Add 40 g tamarind paste, 50 g brown sugar, 40 g light soy sauce, 20 g rice vinegar, 100 g water, and 5-10 g sriracha or red chilli flakes to the bowl. Cook 3 min / 90°C / Speed 2, with the simmering basket placed on the lid instead of the measuring cup to allow for evaporation.
- Add 100 g julienned carrot to the bowl. Cook 3 min / 90°C / Speed 1 / Reverse.
- Add the drained rice noodles to the bowl. Cook 5-7 min / 90°C / Speed 2 / Reverse, or until the noodles are cooked through but still have a slight bite. Place the simmering basket on the lid instead of the measuring cup. Pause halfway through (after 3-4 minutes), scrape down the sides and bottom of the bowl with the spatula, check the consistency, and adjust liquid if needed (add a splash of water if too dry). Continue cooking.
- Add 150 g bean sprouts, 30 g fresh chives, and the pan-fried tofu cubes to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse.
- To ensure even distribution and prevent sticking, cook for a final 1 min / 90°C / Speed 1 / Reverse.
- Transfer the Pad Thai to serving plates. Garnish with crushed roasted peanuts, fresh lime wedges, and optional fresh coriander before serving.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.