Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes; 30 g vegetable oil, divided; 2 cloves garlic; 1 shallot (or 1/2 small onion); 100 g carrot, julienned or finely sliced; 60 g tamarind paste (seedless); 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 5 g sriracha or 1/2 tsp chilli flakes (optional); 15 g lime juice (from about 1/2 lime); 150 g bean sprouts; 2 spring onions, sliced into 2 cm pieces; 30 g roasted peanuts, crushed, for garnish; Fresh coriander leaves, for garnish; Lime wedges, for serving

Thermomix recipe: Vegetarian Pad Thai. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
300 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes
30 g vegetable oil, divided
2 cloves garlic
1 shallot (or 1/2 small onion)
100 g carrot, julienned or finely sliced
60 g tamarind paste (seedless)
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
5 g sriracha or 1/2 tsp chilli flakes (optional)
15 g lime juice (from about 1/2 lime)
150 g bean sprouts
2 spring onions, sliced into 2 cm pieces
30 g roasted peanuts, crushed, for garnish
Fresh coriander leaves, for garnish
Lime wedges, for serving

Instructions

Press 300 g firm tofu to remove excess water. Cut into 1.5 cm cubes. Heat 10 g vegetable oil in a large non-stick pan over medium-high heat. Fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
Place 200 g dried flat rice noodles in a large heatproof bowl. Cover with boiling water and let soak for 5-7 minutes, or according to package directions, until pliable but still firm. Drain well and set aside.
Add 2 cloves garlic and 1 shallot (or 1/2 small onion) to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add 100 g julienned carrot to the bowl. Sauté 3 min / 120°C / Speed 1 / Reverse.
While carrots are sautéing, combine 60 g tamarind paste, 50 g brown sugar, 40 g soy sauce (or tamari), 20 g rice vinegar, 5 g sriracha (optional), and 15 g lime juice in a small bowl. Stir until the sugar dissolves.
Add the prepared sauce, drained rice noodles, pan-fried tofu, 150 g bean sprouts, and 2 sliced spring onions to the Thermomix bowl. Gently mix 1 min / Speed 2 / Reverse. If needed, use the spatula to carefully combine.
Transfer the Pad Thai immediately to serving plates. Garnish with 30 g crushed roasted peanuts, fresh coriander leaves, and lime wedges. Serve hot.

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