Vegetarian Pad Thai Noodles
Thermomix recipe: Vegetarian Pad Thai Noodles. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g flat rice noodles
- 200 g firm or extra-firm tofu, pressed and cubed (approx. 2 cm)
- 30 g roasted peanuts, unsalted
- 2 cloves garlic
- 1 shallot, peeled
- 20 g vegetable oil (plus extra for pan-frying tofu)
- 50 g tamarind paste
- 50 g light brown sugar
- 40 g gluten-free tamari or soy sauce
- 20 g rice vinegar
- 10 g sriracha or chilli flakes (optional, for spice)
- 100 g bean sprouts
- 50 g fresh chives, chopped into 2 cm lengths
- 1 lime, cut into wedges, for serving
Instructions
- Place peanuts into a clean, dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
- Soak rice noodles in a large bowl of hot water for 10-15 minutes, or according to package instructions, until al dente. Drain well and set aside.
- While noodles are soaking, pan-fry or air-fry the cubed tofu until golden brown and crispy. This step is best done outside the Thermomix for optimal texture. Set aside.
- Add garlic and shallot to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
- Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
- Add tamarind paste, brown sugar, tamari (or soy sauce), rice vinegar, and sriracha (if using) to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse).
- Pause and scrape down the sides and bottom of the bowl with the spatula to ensure even cooking. Check consistency; if too thick, add 10-20g water. Continue cooking 2 min / 95°C / Speed 2 (Reverse).
- Add the drained rice noodles and cooked tofu to the bowl. Gently mix 2 min / 90°C / Speed 1 (Reverse). Ensure noodles are coated with sauce.
- Add bean sprouts and half of the chopped chives. Mix 30 sec / 90°C / Speed 1 (Reverse).
- Serve immediately, garnished with the reserved chopped peanuts, remaining fresh chives, and lime wedges.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.