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 flat rice noodles (Pad Thai noodles)
• 300 g firm tofu, pressed and cubed (approx. 1.5 cm)
• 30 g roasted peanuts, unsalted, plus extra for garnish
• 2 shallots, peeled and halved
• 3 cloves garlic, peeled
• 40 g vegetable oil
• 1 carrot, peeled and julienned or finely sliced
• 1 red bell pepper, deseeded and thinly sliced
• 100 g bean sprouts, plus extra for garnish
• 50 g spring onions, sliced into 2-3 cm pieces, plus extra for garnish
• 1 lime, cut into wedges, for serving
• 1 fresh red chilli, sliced (optional, for garnish)
• 80 g tamarind paste
• 60 g light soy sauce (or tamari for gluten-free)
• 50 g brown sugar
• 20 g rice vinegar
• 10 g sriracha or chilli sauce (adjust to taste)
• 50 g water
• 1/2 tsp salt

Instructions

1. Place the flat rice noodles in a large bowl and cover with hot (not boiling) water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
2. Place 30 g roasted peanuts into the clean, dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside. Clean and dry the mixing bowl.
3. Add shallots and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 40 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
5. Add the pressed and cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse). This will lightly brown the tofu. Transfer the tofu to a separate bowl and set aside.
6. Add julienned carrot and sliced red bell pepper to the mixing bowl. Sauté 4 min / 120°C / Speed 1 (Reverse).
7. While vegetables are sautéing, prepare the Pad Thai sauce. In a separate bowl, whisk together tamarind paste, soy sauce, brown sugar, rice vinegar, sriracha, water, and salt until the sugar dissolves. Set aside.
8. Add the prepared Pad Thai sauce to the mixing bowl with the vegetables. Cook 5 min / 98°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for some evaporation.
9. Insert the butterfly whisk. Add the drained rice noodles and the sautéed tofu to the mixing bowl. Gently mix 2 min / 90°C / Speed 1 (Reverse). Ensure the noodles are evenly coated with the sauce. Pause and scrape down the sides and bottom of the bowl if needed, then continue mixing.
10. Add the bean sprouts and sliced spring onions to the bowl. Mix gently 1 min / 90°C / Speed 1 (Reverse).
11. Serve immediately, garnished with the chopped roasted peanuts, extra bean sprouts, spring onions, fresh red chilli slices (if using), and lime wedges on the side.

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