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; 50 g roasted peanuts; 20 g fresh coriander, for garnish; 1 lime, cut into wedges, for serving; 300 g firm tofu, pressed and cubed (approx. 2 cm); 2 shallots, peeled; 3 cloves garlic, peeled; 30 g peanut oil or vegetable oil; 80 g water; 30 g tamarind paste; 40 g soy sauce (or tamari for gluten-free); 40 g brown sugar; 15 g rice vinegar; 5 g sriracha or chilli flakes (adjust to taste); 1 small carrot, julienned or shredded; 150 g fresh bean sprouts, divided; 30 g Chinese chives, cut into 3 cm lengths; 2 spring onions, sliced

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
50 g roasted peanuts
20 g fresh coriander, for garnish
1 lime, cut into wedges, for serving
300 g firm tofu, pressed and cubed (approx. 2 cm)
2 shallots, peeled
3 cloves garlic, peeled
30 g peanut oil or vegetable oil
80 g water
30 g tamarind paste
40 g soy sauce (or tamari for gluten-free)
40 g brown sugar
15 g rice vinegar
5 g sriracha or chilli flakes (adjust to taste)
1 small carrot, julienned or shredded
150 g fresh bean sprouts, divided
30 g Chinese chives, cut into 3 cm lengths
2 spring onions, sliced

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Soak according to package directions (usually 10-15 minutes) until pliable but still firm. Drain and set aside.
Add roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add peanut oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides.
Add cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. Transfer tofu to a separate bowl, leaving any oil in the Thermomix bowl, and set aside.
Add water, tamarind paste, soy sauce, brown sugar, rice vinegar, and sriracha/chilli flakes to the bowl. Cook 3 min / 90°C / Speed 2.
Add the drained noodles, julienned carrot, 100 g of the bean sprouts, and Chinese chives to the bowl. Cook 5 min / 90°C / Speed 2 / Reverse. Place simmering basket on lid instead of measuring cup to allow steam to escape.
Pause, scrape down the sides and bottom of the bowl with the spatula. Check consistency and adjust liquid if needed (add a splash of water if too dry).
Add the sautéed tofu, remaining 50 g bean sprouts, and sliced spring onions to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse to combine and heat through.
Serve immediately, garnished with chopped peanuts, fresh coriander, and lime wedges.

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