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 noodles (Pad Thai noodles)
• 300 g firm tofu, pressed and cut into 1.5 cm cubes
• 30 g vegetable oil
• 2 cloves garlic, peeled
• 2 shallots, peeled and halved
• 1 medium carrot, peeled and julienned
• 1 red bell pepper, deseeded and thinly sliced
• 2 large eggs, lightly beaten (optional, for vegan omit)
• 100 g fresh bean sprouts
• 2 tbsp fresh chives, chopped
• 50 g roasted peanuts, crushed
• 1 lime, cut into wedges, for serving
• For the Sauce:
• 3 tbsp tamarind paste
• 3 tbsp brown sugar
• 4 tbsp soy sauce (or tamari for gluten-free)
• 1-2 tsp sriracha or chilli flakes (to taste)
• 70 g water

Instructions

1. Place rice noodles in a large bowl, cover with hot water, and let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Prepare the Pad Thai sauce: Add tamarind paste, brown sugar, soy sauce, sriracha (or chilli flakes), and 70 g water to the Thermomix bowl. Mix 10 sec / Speed 3. Set the sauce aside.
3. Add garlic and shallots to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
4. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. (For crispier tofu, pan-fry separately and add in step 9).
5. Add the pressed tofu cubes to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. Scrape down sides of bowl.
6. Add julienned carrot and sliced red bell pepper to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse.
7. Add the drained rice noodles and the reserved Pad Thai sauce to the bowl. Cook 5 min / 95°C / Speed 2 / Reverse. Ensure noodles are moving freely.
8. Pause, scrape down the sides and bottom of the bowl with the spatula to prevent sticking and ensure even cooking. Check consistency and add a splash more water if too dry.
9. If using eggs: Insert the butterfly whisk. Pour the lightly beaten eggs through the lid opening onto the noodles. Cook 2 min / 90°C / Speed 1 / Reverse, allowing the egg to gently scramble and cook through the noodles.
10. Add bean sprouts, chopped chives, and half of the crushed peanuts to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse to gently combine and warm through.
11. To settle and prevent sticking, finish by cooking 1 min / 90°C / Speed 1 / Reverse.
12. Serve immediately, garnished with the remaining crushed peanuts and fresh lime wedges.

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