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 (Pad Thai style); 30 g shallots, peeled, halved; 2 cloves garlic, peeled; 30 g neutral oil (e.g., rice bran, sunflower); 200 g firm tofu, pressed and cubed (approx. 1.5-2 cm); 60 g tamarind paste (seedless); 60 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g vegetarian fish sauce; 15 g rice vinegar; 100 g water (for sauce); 100 g water (for noodles); 100 g bean sprouts, plus extra for garnish; 50 g spring onions, chopped into 3 cm pieces; 20 g roasted peanuts, roughly chopped, plus extra for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish (optional); Chilli flakes, for serving (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 (Pad Thai style)
30 g shallots, peeled, halved
2 cloves garlic, peeled
30 g neutral oil (e.g., rice bran, sunflower)
200 g firm tofu, pressed and cubed (approx. 1.5-2 cm)
60 g tamarind paste (seedless)
60 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g vegetarian fish sauce
15 g rice vinegar
100 g water (for sauce)
100 g water (for noodles)
100 g bean sprouts, plus extra for garnish
50 g spring onions, chopped into 3 cm pieces
20 g roasted peanuts, roughly chopped, plus extra for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish (optional)
Chilli flakes, for serving (optional)

Instructions

Place dried rice noodles in a large bowl, cover with hot (not boiling) water, and soak for 20-30 minutes, or until pliable but still firm. Drain well and set aside.
Add shallots and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g neutral oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
Add 200 g cubed tofu to the mixing bowl. Sauté 5 min / 120°C / Reverse / Speed 1. This step will gently warm the tofu; for crispier tofu, pan-fry separately before adding.
Add 60 g tamarind paste, 60 g brown sugar, 40 g soy sauce, 20 g vegetarian fish sauce, 15 g rice vinegar, and 100 g water (for sauce) to the mixing bowl. Cook 8 min / 98°C / Reverse / Speed 2, placing the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
Add the soaked and drained rice noodles and the remaining 100 g water (for noodles) to the mixing bowl. Cook 5-7 min / 95°C / Reverse / Speed 2-3, or until noodles are tender but still have a slight bite. Use the simmering basket on the lid. Pause and scrape down the sides and bottom after 3 minutes to ensure even cooking and prevent sticking.
Add 100 g bean sprouts and 50 g spring onions to the mixing bowl. Cook 1 min / 90°C / Reverse / Speed 1.
Stir in 20 g chopped roasted peanuts.
Serve immediately, garnished with extra bean sprouts, chopped peanuts, fresh coriander, and lime wedges. Offer chilli flakes on the side if desired.

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