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
• 200 g firm tofu, pressed and cut into 1.5 cm cubes
• 30 g vegetable oil
• 2 cloves garlic, peeled
• 2 shallots, peeled
• 50 g tamarind paste (seedless)
• 50 g light soy sauce (or tamari for gluten-free)
• 40 g brown sugar
• 20 g rice vinegar
• 10 g sriracha sauce (optional, for heat)
• 100 g bean sprouts
• 50 g fresh chives, cut into 3 cm lengths
• 2 spring onions, sliced
• 50 g roasted peanuts, roughly chopped
• 2 lime wedges, for serving

Instructions

1. Place the dried flat rice noodles in a large heatproof bowl. Pour enough hot water over them to cover completely. Let soak for 15-20 minutes, or until al dente. Drain well and set aside.
2. Place garlic and shallots into the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
3. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
4. Add the pressed and cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse). Transfer the sautéed tofu and aromatics to a large mixing bowl or wok and set aside.
5. Without cleaning the bowl, add tamarind paste, light soy sauce, brown sugar, rice vinegar, and sriracha (if using) to the Thermomix bowl. Cook 8 min / 95°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
6. Add the cooked Pad Thai sauce to the large mixing bowl or wok with the tofu and aromatics. Add the drained rice noodles, bean sprouts, chives, and sliced spring onions.
7. Toss all ingredients together gently using tongs or a spatula until well combined and the noodles are evenly coated with the sauce.
8. Divide the Pad Thai among 4 serving plates. Garnish with chopped roasted peanuts and a lime wedge.

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