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; 2 cloves garlic; 1 shallot, halved; 30 g neutral oil (e.g., rice bran, vegetable); 200 g firm tofu, pressed and cubed (approx. 1.5 cm); 60 g tamarind paste (seedless); 50 g palm sugar (or light brown sugar); 30 g soy sauce (or tamari for gluten-free); 15 g rice vinegar (optional); 50 g water or vegetable stock; Pinch of chili flakes (optional); 100 g bean sprouts; 50 g spring onions, chopped into 2-3 cm lengths; 50 g roasted peanuts, chopped, for garnish; 2 limes, cut into wedges, for serving; Fresh coriander, chopped, 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
2 cloves garlic
1 shallot, halved
30 g neutral oil (e.g., rice bran, vegetable)
200 g firm tofu, pressed and cubed (approx. 1.5 cm)
60 g tamarind paste (seedless)
50 g palm sugar (or light brown sugar)
30 g soy sauce (or tamari for gluten-free)
15 g rice vinegar (optional)
50 g water or vegetable stock
Pinch of chili flakes (optional)
100 g bean sprouts
50 g spring onions, chopped into 2-3 cm lengths
50 g roasted peanuts, chopped, for garnish
2 limes, cut into wedges, for serving
Fresh coriander, chopped, for garnish (optional)

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or until pliable but still firm to the bite. Drain thoroughly and set aside.
Add garlic and shallot to the clean mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g neutral oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add the pressed and cubed tofu to the bowl. Sauté gently 5 min / 120°C / Reverse / Speed 1. This will warm and slightly firm the tofu.
Add tamarind paste, palm sugar, soy sauce, rice vinegar (if using), 50 g water or vegetable stock, and chili flakes (if using) to the bowl. Cook 5 min / 95°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
Add the drained rice noodles to the mixing bowl. Cook 6 min / 90°C / Reverse / Speed 2. Pause halfway through (after 3 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring noodles are not sticking and are moving freely. If the mixture appears too dry, add a splash (10-20 g) of water or stock.
Add bean sprouts and chopped spring onions to the bowl. Cook 1 min / 90°C / Reverse / Speed 1 to warm them through.
To ensure even distribution and prevent sticking, finish with a final gentle stir 1 min / 90°C / Reverse / Speed 1-2.
Transfer the Pad Thai immediately to serving plates. Garnish generously with chopped roasted peanuts, fresh lime wedges, and optional fresh coriander. Serve hot.

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