Vegetarian Pad Thai Noodles

Name: Vegetarian Pad Thai Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g dried flat rice stick noodles (approx. 5mm wide); 200 g firm or extra-firm tofu, pressed and cut into 1.5 cm cubes; 2 shallots, peeled; 2 cloves garlic, peeled; 30 g vegetable oil; 50 g tamarind paste (seedless); 80 g brown sugar; 60 g soy sauce (use tamari for gluten-free option); 30 g rice vinegar; 100 g water; 2 large eggs, lightly beaten (optional, for vegetarian; omit for vegan); 100 g bean sprouts; 50 g chives, cut into 3 cm pieces; 2 spring onions, green part only, sliced; 50 g roasted peanuts, crushed; 1 lime, cut into wedges; Fresh coriander, chopped (optional, for garnish); Red chilli flakes (optional, for garnish)

Thermomix recipe: Vegetarian Pad Thai Noodles. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice stick noodles (approx. 5mm wide)
200 g firm or extra-firm tofu, pressed and cut into 1.5 cm cubes
2 shallots, peeled
2 cloves garlic, peeled
30 g vegetable oil
50 g tamarind paste (seedless)
80 g brown sugar
60 g soy sauce (use tamari for gluten-free option)
30 g rice vinegar
100 g water
2 large eggs, lightly beaten (optional, for vegetarian; omit for vegan)
100 g bean sprouts
50 g chives, cut into 3 cm pieces
2 spring onions, green part only, sliced
50 g roasted peanuts, crushed
1 lime, cut into wedges
Fresh coriander, chopped (optional, for garnish)
Red chilli flakes (optional, for garnish)

Instructions

Place the 200 g dried flat rice stick noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Press the 200 g firm tofu to remove excess water. Cut into 1.5 cm cubes. For best texture, pan-fry the tofu cubes in a separate pan with a little oil until golden brown and crispy, then set aside. (Alternatively, you can crumble the tofu and add it to the Thermomix in Step 6).
Add the 2 peeled shallots and 2 peeled garlic cloves to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
Add 50 g tamarind paste, 80 g brown sugar, 60 g soy sauce, 30 g rice vinegar, and 100 g water to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for evaporation. Pause at 4 minutes, scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking.
Add the drained, soaked noodles and the pan-fried tofu cubes (or crumbled tofu if not pan-fried) to the bowl. If adding 2 lightly beaten eggs, pour them over the noodles now. Cook 4-6 min / 90°C / Speed 2 (Reverse), using the simmering basket on the lid. The cooking time will depend on the noodle thickness and desired tenderness. Pause at 2 minutes, carefully scrape down the sides and bottom of the bowl with the spatula, gently separating the noodles. Check consistency and add a splash more water (20-30g) if the mixture appears too dry.
Add 100 g bean sprouts, 50 g chives (cut into 3 cm pieces), and the sliced green parts of 2 spring onions to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to gently warm through.
Cook 1 min / 90°C / Speed 1 (Reverse) to ensure even distribution and prevent sticking.
Transfer the Pad Thai to serving plates. Garnish generously with 50 g crushed roasted peanuts, fresh coriander (optional), and red chilli flakes (optional). Serve immediately with lime wedges on the side.

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