Vegetarian Pad Thai Noodles

Thermomix recipe: Vegetarian Pad Thai Noodles. Ready in 40 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 120 g dried flat rice noodles (Pad Thai style)
• 200 g firm or extra-firm tofu, pressed and cut into 1.5-2 cm cubes
• 20 g vegetable oil (plus extra for pan-frying tofu)
• 2 cloves garlic, peeled
• 1 small shallot, peeled, halved
• 50 g carrot, julienned
• 50 g bean sprouts
• 2 spring onions, green parts sliced, white parts chopped
• 30 g tamarind paste (seedless)
• 30 g brown sugar
• 30 g soy sauce (or tamari for gluten-free option)
• 15 g rice vinegar
• 5 g sriracha or chilli flakes (optional, adjust to taste)
• 20 g roasted peanuts, roughly chopped, for garnish
• 1 lime, cut into wedges, for garnish
• Fresh coriander leaves, for garnish

Instructions

1. Press the tofu to remove excess water, then cut into 1.5-2 cm cubes. Heat a frying pan with a little oil over medium-high heat and pan-fry the tofu cubes until golden brown and slightly crispy on all sides. Set aside.
2. Place the dried rice noodles into the Varoma dish. Pour 500 g water into the mixing bowl. Place the Varoma into position and steam 10-12 min / Varoma / Speed 2, or until the noodles are tender but still firm. Drain the noodles and set aside. Discard the water from the mixing bowl.
3. Add garlic and shallot to the clean, dry mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 20 g vegetable oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
5. Add tamarind paste, brown sugar, soy sauce (or tamari), rice vinegar, and sriracha (if using) to the mixing bowl. Cook 3 min / 90°C / Speed 2.
6. Add the steamed noodles, pan-fried tofu, julienned carrots, and the chopped white parts of the spring onions to the mixing bowl. Gently mix 2 min / 90°C / Reverse / Speed 1-2, ensuring everything is well coated. Pause and scrape down the sides of the bowl if needed.
7. Add half of the bean sprouts and the sliced green parts of the spring onions to the mixing bowl. Mix 30 sec / 90°C / Reverse / Speed 1 to combine gently.
8. Transfer the Pad Thai to serving plates. Garnish with the remaining bean sprouts, chopped roasted peanuts, fresh coriander leaves, and lime wedges. Serve immediately.

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