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 (Pad Thai noodles); 300 g extra-firm tofu, pressed and cut into 1.5 cm cubes; 50 g roasted peanuts, unsalted; 2 cloves garlic; 2 shallots, peeled; 20 g vegetable oil; 1 carrot, julienned or thinly sliced; 1 red bell pepper, thinly sliced; 100 g bean sprouts; 30 g fresh chives, chopped into 2-3 cm pieces; 1 lime, cut into wedges for serving; For the sauce:; 60 g tamarind paste; 60 g soy sauce (or tamari for gluten-free); 50 g brown sugar (or palm sugar); 20 g water; 10 g sriracha (optional, for heat)

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 (Pad Thai noodles)
300 g extra-firm tofu, pressed and cut into 1.5 cm cubes
50 g roasted peanuts, unsalted
2 cloves garlic
2 shallots, peeled
20 g vegetable oil
1 carrot, julienned or thinly sliced
1 red bell pepper, thinly sliced
100 g bean sprouts
30 g fresh chives, chopped into 2-3 cm pieces
1 lime, cut into wedges for serving
For the sauce:
60 g tamarind paste
60 g soy sauce (or tamari for gluten-free)
50 g brown sugar (or palm sugar)
20 g water
10 g sriracha (optional, for heat)

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain and set aside.
While noodles are soaking, pan-fry or air-fry the pressed tofu cubes until golden brown and slightly crispy. Set aside.
Add peanuts to a clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Without cleaning the bowl, add tamarind paste, soy sauce, brown sugar, water, and sriracha (if using) for the sauce. Mix 10 sec / Speed 4. Set the sauce aside.
Add garlic and shallots to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add julienned carrot and sliced red bell pepper to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
Add the drained noodles, cooked tofu, and the prepared Pad Thai sauce to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse), using the spatula to gently assist stirring if needed through the lid opening.
Pause, scrape down the sides and bottom of the bowl. Check the consistency and ensure noodles are well coated. Continue cooking if needed for another 1-2 minutes.
Add bean sprouts, chives, and half of the chopped peanuts to the bowl. Cook 1 min / 90°C / Speed 2 (Reverse) to gently combine and warm through.
Serve immediately, garnished with the remaining chopped peanuts and fresh lime wedges.

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