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 tofu, pressed and diced; 30 g vegetable oil (for frying tofu); 1 shallot, peeled and halved; 2 cloves garlic, peeled; 20 g vegetable oil (for Thermomix sauté); 1 red bell pepper, thinly sliced; 100 g bean sprouts; 50 g fresh chives or spring onions, chopped; 50 g roasted peanuts, roughly chopped (for garnish); 1 lime, cut into wedges (for serving); Fresh cilantro, chopped (for garnish); 60 g tamarind paste (ready-made or dissolved from block); 80 g palm sugar (or light brown sugar); 60 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 20 g water; 1-2 tsp Sriracha or chili flakes (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
300 g firm tofu, pressed and diced
30 g vegetable oil (for frying tofu)
1 shallot, peeled and halved
2 cloves garlic, peeled
20 g vegetable oil (for Thermomix sauté)
1 red bell pepper, thinly sliced
100 g bean sprouts
50 g fresh chives or spring onions, chopped
50 g roasted peanuts, roughly chopped (for garnish)
1 lime, cut into wedges (for serving)
Fresh cilantro, chopped (for garnish)
60 g tamarind paste (ready-made or dissolved from block)
80 g palm sugar (or light brown sugar)
60 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
20 g water
1-2 tsp Sriracha or chili flakes (optional, for heat)

Instructions

Place dried flat rice noodles in a large bowl and cover with hot water. Let them soak according to package instructions (usually 15-20 minutes) until pliable but still firm. Drain well and set aside.
While noodles are soaking, press the firm tofu to remove excess water. Dice the tofu into 1.5 cm cubes. Heat 30 g vegetable oil in a large non-stick pan over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides. Remove with a slotted spoon and set aside.
Add tamarind paste, palm sugar, soy sauce, rice vinegar, water, and Sriracha (if using) to the Thermomix bowl. Cook for 7 min / 90°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to allow for slight evaporation. Pause halfway through to scrape down the sides of the bowl with the spatula. Set the Pad Thai sauce aside in a separate bowl.
Add shallot and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g vegetable oil to the bowl. Sauté for 3 min / 120°C / Speed 1 (Reverse).
Add the thinly sliced red bell pepper to the bowl. Sauté for 2 min / 120°C / Speed 1 (Reverse).
Add the drained rice noodles, the prepared Pad Thai sauce, and the pan-fried tofu to the Thermomix bowl. Cook for 2 min / 90°C / Speed 1 (Reverse) to combine and heat through, ensuring the noodles are well coated. Pause after 1 minute to scrape down the sides and bottom of the bowl with the spatula.
Add the bean sprouts and chopped chives/spring onions to the bowl. Mix for 30 sec / 90°C / Speed 1 (Reverse). Do not overmix to keep the vegetables slightly crisp.
Transfer the Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and lime wedges. Serve immediately.

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