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 noodles)
• 200 g firm tofu, pressed and cubed (approx. 1.5 cm)
• 30 g vegetable oil, divided
• 2 cloves garlic
• 1 shallot, halved
• 100 g carrots, julienned or thinly sliced
• 100 g red bell pepper, thinly sliced
• 50 g spring onions, chopped into 3 cm pieces, green and white parts separated
• 100 g bean sprouts, plus extra for serving
• 50 g roasted peanuts, roughly chopped, plus extra for serving
• 1 lime, cut into wedges, for serving
• Fresh coriander, chopped, for serving
• For the Pad Thai Sauce:
• 50 g tamarind paste
• 60 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 20 g rice vinegar
• 5 g sriracha or chilli flakes (adjust to taste)

Instructions

1. Place rice noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Add garlic and shallot to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
3. Add 15 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Set aside.
4. Add the remaining 15 g vegetable oil to the bowl. Add the pressed and cubed tofu. Sauté 8 min / 120°C / Speed 1 / Reverse. Transfer the tofu to a separate bowl and set aside.
5. Without cleaning the bowl, add tamarind paste, brown sugar, soy sauce, rice vinegar, and sriracha/chilli flakes for the Pad Thai sauce. Cook 5 min / 90°C / Speed 2. Set aside.
6. Add the sautéed garlic and shallot mixture back to the bowl. Add carrots and red bell pepper. Sauté 5 min / 120°C / Speed 1 / Reverse.
7. Add the drained rice noodles, the cooked tofu, the Pad Thai sauce, and the white parts of the spring onions to the bowl. Cook 5-7 min / 95°C / Speed 2 / Reverse, or until noodles are tender. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation and prevent splatter.
8. Pause, scrape down the sides and bottom of the bowl with the spatula. Check the noodle tenderness and add a splash of water if the mixture seems too dry. Continue cooking if needed.
9. Add the bean sprouts and green parts of the spring onions to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse to combine and warm through.
10. Add the chopped roasted peanuts. Cook 1 min / 90°C / Speed 1 / Reverse to settle and prevent sticking.
11. Serve immediately, garnished with extra chopped peanuts, fresh bean sprouts, fresh coriander, and lime wedges.

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