Vegetarian Pad Thai Noodles

Thermomix recipe: Vegetarian Pad Thai Noodles. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g dried flat rice stick noodles (about 5mm wide)
• 200 g firm tofu, pressed and cut into 1.5 cm cubes
• 30 g unsalted peanuts, roasted
• 2 large shallots, peeled
• 3 cloves garlic, peeled
• 1 small red chilli, deseeded (optional)
• 30 g vegetable oil, plus extra for pan-frying tofu and eggs
• 100 g carrots, julienned or finely sliced
• 2 large eggs, lightly beaten
• 150 g bean sprouts
• 3 spring onions, green parts sliced into 3 cm lengths
• 1 lime, cut into wedges, for serving
• Fresh coriander, for garnish
• For the Pad Thai Sauce:
• 60 g tamarind paste (seedless)
• 50 g palm sugar (or brown sugar)
• 40 g soy sauce (or tamari for gluten-free option)
• 30 g water
• 1 tsp sriracha or chilli flakes (optional, for heat)

Instructions

1. Place dried rice noodles in a large bowl. Cover with hot water and let them soak for 15-20 minutes, or until pliable but still firm to the bite. Drain well and set aside.
2. Heat a large non-stick pan or wok over medium-high heat with a little oil. Pan-fry the tofu cubes until golden brown and slightly crispy on all sides. Remove and set aside.
3. Add roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
4. Without cleaning the bowl, add tamarind paste, palm sugar, soy sauce, water, and sriracha (if using) for the Pad Thai sauce. Mix 10 sec / Speed 4. Set the sauce aside.
5. Add shallots, garlic, and red chilli (if using) to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
6. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
7. Add julienned carrots to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
8. While carrots are sautéing, heat a separate pan with a little oil. Scramble the beaten eggs until just cooked through. Break them into small pieces and set aside.
9. In a very large wok or mixing bowl, combine the drained noodles, pan-fried tofu, scrambled eggs, sautéed aromatics and carrots from the Thermomix, and the prepared Pad Thai sauce. Toss gently but thoroughly until everything is well coated.
10. Add the bean sprouts and sliced spring onions to the wok/bowl. Toss for another 1-2 minutes until the bean sprouts are just tender-crisp.
11. Serve immediately, garnished with chopped peanuts, fresh coriander, and lime wedges on the side.

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