Vegetarian Pad Thai

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
• 200 g firm or extra-firm tofu, pressed and cut into 1.5 cm cubes
• 30 g vegetable oil (for pan-frying tofu)
• 30 g roasted peanuts, unsalted
• 2 cloves garlic
• 2 shallots, peeled
• 30 g vegetable oil (for Thermomix)
• 50 g tamarind paste
• 60 g brown sugar
• 40 g soy sauce (or tamari for gluten-free)
• 20 g rice vinegar
• 10 g sriracha (optional, for heat)
• 50 g water
• 1 carrot, peeled and julienned or finely sliced
• 1/2 red bell pepper, thinly sliced
• 150 g fresh bean sprouts, divided
• 3 spring onions, green parts sliced into 3 cm lengths
• 1 lime, cut into wedges, for serving
• Fresh coriander, for garnish

Instructions

1. Soak the dried rice noodles in hot water for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
2. Press the tofu to remove excess water. Cut into 1.5 cm cubes. Heat 30 g vegetable oil in a pan over medium-high heat and pan-fry the tofu cubes until golden brown and crispy on all sides. Set aside.
3. Add roasted peanuts to the clean, dry Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside for garnish.
4. Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
6. Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and water to the bowl. Cook 5 min / 90°C / Speed 2. This will dissolve the sugar and combine the sauce ingredients.
7. Add the julienned carrot and sliced red bell pepper to the bowl. Cook 3 min / 90°C / Speed 1 / Reverse. Remove the measuring cup and place the simmering basket on the lid.
8. Add the drained noodles, pan-fried tofu, half of the fresh bean sprouts, and the sliced spring onions to the bowl. Using the spatula, gently push the ingredients into the sauce.
9. Cook 3 min / 90°C / Speed 2 / Reverse. Ensure the noodles are submerged in the sauce as much as possible. If needed, pause and gently stir with the spatula.
10. Add the remaining half of the fresh bean sprouts. Cook 1 min / 90°C / Speed 1 / Reverse to gently warm through and prevent sticking.
11. 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.