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 (approx. 5-7 mm wide); 200 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm); 30 g neutral oil (e.g., sunflower, canola); 2 cloves garlic, peeled; 1-2 shallots, peeled and halved; 60 g tamarind paste; 60 g soy sauce (or tamari for gluten-free option); 50 g brown sugar; 30 g fresh lime juice; 1 tsp sriracha or chilli flakes (adjust to taste); 100 g carrots, julienned or thinly sliced; 100 g red bell pepper, thinly sliced; 50 g spring onions, green and white parts separated, sliced; 100 g bean sprouts; 50 g roasted peanuts, chopped, for garnish; Fresh coriander, chopped, for garnish; Lime wedges, for serving

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 (approx. 5-7 mm wide)
200 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm)
30 g neutral oil (e.g., sunflower, canola)
2 cloves garlic, peeled
1-2 shallots, peeled and halved
60 g tamarind paste
60 g soy sauce (or tamari for gluten-free option)
50 g brown sugar
30 g fresh lime juice
1 tsp sriracha or chilli flakes (adjust to taste)
100 g carrots, julienned or thinly sliced
100 g red bell pepper, thinly sliced
50 g spring onions, green and white parts separated, sliced
100 g bean sprouts
50 g roasted peanuts, chopped, for garnish
Fresh coriander, chopped, for garnish
Lime wedges, for serving

Instructions

Place dried rice noodles in a large bowl, cover with hot water, and let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Place garlic and shallots into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g of the neutral oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add tamarind paste, soy sauce, brown sugar, lime juice, and sriracha/chilli flakes to the mixing bowl. Cook 5 min / 90°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
Add the cubed tofu, julienned carrots, and sliced red bell pepper to the mixing bowl. Cook 4 min / 90°C / Speed 1 / Reverse. This will gently warm the vegetables and tofu.
Add the drained rice noodles, white parts of the spring onions, and bean sprouts to the mixing bowl. Insert the butterfly whisk. Gently mix 2 min / 90°C / Speed 1 / Reverse, ensuring all ingredients are well combined and coated with the sauce. If the noodles are still too firm, cook for an additional 1-2 minutes at the same settings.
Carefully remove the butterfly whisk. Add the green parts of the spring onions and gently stir with the spatula to combine.
Transfer the Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, fresh coriander, and serve immediately with lime wedges.

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