Vegetarian Street-Style Pad Thai

Name: Vegetarian Street-Style Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g flat rice noodles (Pad Thai noodles); 300 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes; 30 g vegetable oil, divided; 2 shallots, peeled; 2 cloves garlic, peeled; 50 g palm sugar (or light brown sugar); 40 g tamarind paste (seedless); 40 g soy sauce (or tamari for gluten-free); 20 g lime juice (freshly squeezed); 0.5 tsp sriracha or chili flakes (optional, for heat); 2 eggs, lightly beaten (optional, omit for vegan); 100 g bean sprouts; 50 g fresh chives or spring onions, chopped into 2-3 cm pieces; 50 g roasted peanuts, crushed (for garnish); Lime wedges (for serving); Fresh coriander (for garnish)

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

Ingredients

200 g flat rice noodles (Pad Thai noodles)
300 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes
30 g vegetable oil, divided
2 shallots, peeled
2 cloves garlic, peeled
50 g palm sugar (or light brown sugar)
40 g tamarind paste (seedless)
40 g soy sauce (or tamari for gluten-free)
20 g lime juice (freshly squeezed)
0.5 tsp sriracha or chili flakes (optional, for heat)
2 eggs, lightly beaten (optional, omit for vegan)
100 g bean sprouts
50 g fresh chives or spring onions, chopped into 2-3 cm pieces
50 g roasted peanuts, crushed (for garnish)
Lime wedges (for serving)
Fresh coriander (for garnish)

Instructions

Place rice noodles in a large bowl, cover with hot water, and let soak for 10-15 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Heat 20 g of the vegetable oil in a large non-stick pan over medium-high heat. Add diced tofu and pan-fry until golden brown and crispy on all sides. Remove from pan and set aside.
Add shallots and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
Add remaining 10 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add palm sugar, tamarind paste, soy sauce, lime juice, and sriracha (if using) to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse).
Add the drained rice noodles to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse). Pause, scrape down sides and bottom of the bowl with the spatula to ensure even coating and prevent sticking. Check thickness.
Add bean sprouts and chopped chives or spring onions to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse).
If using eggs, quickly scramble them in the same pan used for tofu until just set. Add to the Thermomix bowl with the pan-fried tofu.
Gently mix 30 sec / 90°C / Speed 1 (Reverse) to combine everything. This step helps settle the dish and prevents sticking.
Transfer the Pad Thai to serving plates. Garnish generously with crushed peanuts, fresh coriander, and lime wedges. Serve immediately.

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