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 or extra-firm tofu, pressed and cubed
- 30 g vegetable oil (for Thermomix)
- 2-3 cloves garlic
- 1-2 shallots
- 60 g tamarind paste
- 50 g brown sugar
- 60 g soy sauce (or tamari for gluten-free)
- 30 g rice vinegar
- 10 g sriracha or chili flakes (optional, to taste)
- 50 g water
- 100 g carrots, julienned
- 100 g red bell pepper, thinly sliced
- 150 g fresh bean sprouts
- 50 g fresh chives or spring onions, chopped
- 50 g roasted peanuts, chopped (for garnish)
- 2 limes, cut into wedges (for garnish)
- Fresh coriander (cilantro) (for garnish, optional)
Instructions
- Place the dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package directions, until pliable but still firm. Drain well and set aside.
- While noodles soak, press the tofu to remove excess water and cut into 1.5 cm cubes. For best results, pan-fry the tofu in a separate pan with a little oil until golden brown and crispy, then set aside. This step is recommended for texture as Thermomix sautéing will not achieve crispiness.
- Add garlic and shallots to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
- Add 30 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
- Add 60 g tamarind paste, 50 g brown sugar, 60 g soy sauce, 30 g rice vinegar, 10 g sriracha (if using), and 50 g water to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow slight evaporation.
- Add the soaked and drained rice noodles to the bowl with the sauce. Cook 5-7 min / 90°C / Speed 1 (Reverse), or until al dente, stirring occasionally with the spatula through the lid opening if needed. Pause halfway through cooking to scrape down the sides and bottom of the bowl to prevent sticking.
- Add julienned carrots and sliced red bell pepper to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse).
- Add 100 g of the fresh bean sprouts (reserve some for garnish) and chopped chives or spring onions. Mix 30 sec / Speed 1 (Reverse).
- Add the pan-fried tofu to the bowl. Mix gently for 1 min / 90°C / Speed 1 (Reverse) to combine and warm through. Ensure all ingredients are evenly distributed.
- Transfer the Pad Thai to a large serving platter. Garnish with chopped roasted peanuts, fresh lime wedges, remaining bean sprouts, and fresh coriander if desired. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.