Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 250 g firm tofu, pressed and cut into 1.5 cm cubes; 2 cloves garlic; 2 shallots, peeled (or 1 small onion); 30 g vegetable oil; 100 g carrot, julienned; 100 g red bell pepper, thinly sliced; 100 g fresh bean sprouts; 3 spring onions, sliced into 2 cm pieces; 2 tbsp fresh chives, chopped; 50 g roasted peanuts, roughly chopped (for garnish); 2 limes, cut into wedges (for serving); Fresh coriander, chopped (for garnish); 50 g tamarind paste; 40 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g fresh lime juice; 5 g sriracha or chilli flakes (adjust to taste); 50 g water

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

Ingredients

200 g dried flat rice noodles
250 g firm tofu, pressed and cut into 1.5 cm cubes
2 cloves garlic
2 shallots, peeled (or 1 small onion)
30 g vegetable oil
100 g carrot, julienned
100 g red bell pepper, thinly sliced
100 g fresh bean sprouts
3 spring onions, sliced into 2 cm pieces
2 tbsp fresh chives, chopped
50 g roasted peanuts, roughly chopped (for garnish)
2 limes, cut into wedges (for serving)
Fresh coriander, chopped (for garnish)
50 g tamarind paste
40 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g fresh lime juice
5 g sriracha or chilli flakes (adjust to taste)
50 g water

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 10-15 minutes, or until pliable but still firm to the bite. Drain well and set aside.
Add garlic and shallots to the clean and dry Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add vegetable oil and the pressed tofu cubes to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse).
Add the julienned carrot and sliced red bell pepper to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
While vegetables are sautéing, prepare the sauce: In a small bowl, combine tamarind paste, brown sugar, soy sauce, fresh lime juice, sriracha (or chilli flakes), and water. Stir well until the sugar is dissolved.
Add the drained rice noodles and the prepared sauce to the Thermomix bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Pause and scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking. Check the noodle consistency and add 20-30g more water if the mixture appears too dry.
Add the fresh bean sprouts, sliced spring onions, and chopped chives to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to gently warm through and combine.
Transfer the Vegetarian Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, fresh coriander, and serve immediately with lime wedges on the side.

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