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; 300 g firm or extra-firm tofu, pressed and cubed; 30 g neutral oil (e.g., sunflower, canola); 2 shallots, peeled; 2 cloves garlic, peeled; 1 carrot, julienned or finely sliced; 2 spring onions, white and green parts separated, sliced; 100 g bean sprouts; 50 g garlic chives or spring onion greens, chopped; 50 g roasted peanuts, chopped, for garnish; 2 limes, cut into wedges, for serving; 1/2 tsp chili flakes, plus extra for serving (optional); 60 g tamarind paste; 50 g brown sugar (or palm sugar); 60 g soy sauce (use tamari for gluten-free); 30 g fresh lime juice

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
300 g firm or extra-firm tofu, pressed and cubed
30 g neutral oil (e.g., sunflower, canola)
2 shallots, peeled
2 cloves garlic, peeled
1 carrot, julienned or finely sliced
2 spring onions, white and green parts separated, sliced
100 g bean sprouts
50 g garlic chives or spring onion greens, chopped
50 g roasted peanuts, chopped, for garnish
2 limes, cut into wedges, for serving
1/2 tsp chili flakes, plus extra for serving (optional)
60 g tamarind paste
50 g brown sugar (or palm sugar)
60 g soy sauce (use tamari for gluten-free)
30 g fresh lime juice

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. Drain well and set aside.
Press the tofu to remove excess water, then cut into 1.5 cm cubes.
Add 15 g oil to the mixing bowl. Add the tofu cubes. Sauté 8 min / 120°C / Speed 1 / Reverse. Remove tofu from the bowl and set aside.
Add tamarind paste, brown sugar, soy sauce, and fresh lime juice to the mixing bowl. Mix 10 sec / Speed 3.
Cook the sauce 5 min / 90°C / Speed 2 / Reverse. Set the sauce aside in a separate bowl.
Add remaining 15 g oil, shallots, and garlic to the mixing bowl. Chop 3 sec / Speed 5.
Sauté 3 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add the julienned carrot and the white parts of the spring onions to the bowl. Sauté 2 min / 120°C / Speed 1 / Reverse.
Add the drained rice noodles, sautéed tofu, prepared Pad Thai sauce, bean sprouts, garlic chives (or spring onion greens), and 1/2 tsp chili flakes to the mixing bowl.
Cook 3 min / 90°C / Speed 1 / Reverse. Pause halfway through and scrape down the sides and bottom of the bowl to ensure even coating.
Continue cooking 1 min / 90°C / Speed 1 / Reverse to settle and prevent sticking.
Transfer the Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, lime wedges, and extra chili flakes if desired. Serve immediately.

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