Vegetarian Pad Thai Noodles

Thermomix recipe: Vegetarian Pad Thai Noodles. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g dried flat rice noodles
• 300 g firm tofu, pressed and cubed (approx. 1.5 cm)
• 30 g neutral oil (e.g., sunflower or peanut oil), plus extra for pan-frying tofu
• 2 shallots, peeled and halved
• 3 cloves garlic, peeled
• 50 g roasted peanuts, plus extra for garnish
• 50 g water
• 3 tbsp tamarind paste
• 3 tbsp brown sugar
• 4 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp Sriracha or chilli flakes (optional, for heat)
• 150 g fresh bean sprouts, plus extra for garnish
• 50 g garlic chives or regular chives, cut into 2-3 cm pieces
• 2 spring onions, sliced, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Place dried 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. While noodles are soaking, heat a pan with a little oil over medium-high heat. Pan-fry the pressed and cubed tofu until golden brown and crispy on all sides. Set aside.
3. Add 50 g roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside for garnish.
4. Add shallots and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 30 g neutral oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
6. Add the pan-fried tofu to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
7. Add 50 g water, tamarind paste, brown sugar, soy sauce, rice vinegar, and Sriracha (if using) to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow some evaporation.
8. Add the drained rice noodles to the bowl. Cook 5-7 min / 95°C / Speed 1 (Reverse), or until noodles are tender but still have a slight bite. Cooking time will vary based on noodle thickness and pre-soaking. Pause after 3 minutes to scrape down the sides and bottom of the bowl, ensuring noodles are not sticking and are evenly coated.
9. Add bean sprouts and garlic chives to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to gently warm through.
10. Transfer the Pad Thai to a large serving platter. Garnish with chopped roasted peanuts, fresh bean sprouts, sliced spring onions, and lime wedges. Serve immediately.

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