Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 30 g vegetable oil; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 300 g firm tofu, pressed and cubed (approx. 1.5 cm); 60 g tamarind paste; 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 5 g sriracha or chilli flakes (adjust to taste); 50 g water; 100 g carrots, julienned or finely sliced; 4 spring onions, white and green parts separated, whites sliced, greens chopped; 150 g fresh bean sprouts; 50 g roasted peanuts, roughly chopped; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish (optional)

Thermomix recipe: Vegetarian Pad Thai. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
30 g vegetable oil
2 shallots, peeled and halved
3 cloves garlic, peeled
300 g firm tofu, pressed and cubed (approx. 1.5 cm)
60 g tamarind paste
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
5 g sriracha or chilli flakes (adjust to taste)
50 g water
100 g carrots, julienned or finely sliced
4 spring onions, white and green parts separated, whites sliced, greens chopped
150 g fresh bean sprouts
50 g roasted peanuts, roughly chopped
1 lime, cut into wedges, for serving
Fresh coriander, for garnish (optional)

Instructions

Place dried rice noodles in a large heatproof bowl. Cover with hot water (not boiling) and soak for 15-20 minutes, or according to package directions, 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 vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add cubed tofu to the bowl. Sauté gently 5 min / 120°C / Reverse / Speed 1. Transfer tofu to a separate bowl and set aside.
Without cleaning the bowl, add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha, and water. Cook 5 min / 98°C / Reverse / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
Add the drained rice noodles, julienned carrots, and the white parts of the spring onions to the bowl. Cook 5 min / 95°C / Reverse / Speed 2. Pause and scrape down the sides and bottom of the bowl, ensuring noodles are not sticking and are well coated with sauce. Adjust liquid if needed, adding a splash of water if too dry.
Add the cooked tofu, bean sprouts, and most of the chopped green parts of the spring onions (reserve some for garnish). Cook 2 min / 90°C / Reverse / Speed 1.5.
Transfer the Pad Thai to a serving platter. Garnish with chopped roasted peanuts, remaining spring onion greens, fresh coriander (if using), and serve immediately with lime wedges.

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