Vegetarian Pad Thai Noodles

Name: Vegetarian Pad Thai Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g firm or extra-firm tofu, pressed and cubed (approx. 2 cm); 2 cloves garlic; 1 shallot, peeled; 30 g neutral oil (e.g., canola, sunflower); 40 g tamarind paste (seedless); 50 g palm sugar (or light brown sugar); 40 g soy sauce (or tamari for gluten-free); 80 g water, divided; 1 tsp sriracha or chili flakes (optional, for heat); 150 g bean sprouts; 50 g garlic chives, cut into 2-3 cm pieces (or spring onions); 50 g roasted peanuts, chopped, for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish (optional)

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 or extra-firm tofu, pressed and cubed (approx. 2 cm)
2 cloves garlic
1 shallot, peeled
30 g neutral oil (e.g., canola, sunflower)
40 g tamarind paste (seedless)
50 g palm sugar (or light brown sugar)
40 g soy sauce (or tamari for gluten-free)
80 g water, divided
1 tsp sriracha or chili flakes (optional, for heat)
150 g bean sprouts
50 g garlic chives, cut into 2-3 cm pieces (or spring onions)
50 g roasted peanuts, chopped, for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish (optional)

Instructions

Place the dried rice noodles in a large bowl. Pour hot water over them and let them soak for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
Add tamarind paste, palm sugar, soy sauce, 30 g water, and sriracha or chili flakes (if using) to the Thermomix bowl. Cook for 5 minutes / 90°C / Speed 2. Set the sauce aside in a separate bowl.
Without cleaning the bowl, add garlic and shallot. Chop for 3 seconds / Speed 5. Scrape down the sides of the bowl.
Add 30 g neutral oil and the pressed, cubed tofu to the bowl. Sauté for 8 minutes / 120°C / Speed 1 / Reverse. This will lightly brown the tofu.
Insert the butterfly whisk. Add the drained rice noodles, the prepared Pad Thai sauce, and the remaining 50 g water to the bowl. Cook for 5 minutes / 90°C / Speed 2 / Reverse.
Pause, scrape down the sides and bottom of the bowl, and check the noodle texture. If they seem too dry or not tender enough, add a splash more water (up to 20g) and continue cooking for another 2 minutes / 90°C / Speed 2 / Reverse.
Add the bean sprouts and garlic chives (or spring onions) to the bowl. Cook for 1 minute / 90°C / Speed 1 / Reverse.
To ensure even distribution and prevent sticking, cook for a final 1 minute / 90°C / Speed 1 / Reverse.
Carefully remove the butterfly whisk. Transfer the Pad Thai to a large serving dish. Garnish with chopped roasted peanuts, fresh lime wedges, and optional fresh coriander. Serve immediately.

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