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 flat rice noodles; 300 g firm tofu, pressed and diced into 1.5 cm cubes; 30 g vegetable oil; 2 cloves garlic, peeled; 2 shallots, peeled and halved; 150 g fresh bean sprouts; 3-4 spring onions, chopped into 3 cm pieces; 50 g roasted peanuts, roughly chopped; Lime wedges, for serving; Fresh coriander, for serving; 30 g tamarind paste; 45 g brown sugar; 45 g soy sauce (or tamari for gluten-free); 15 g rice vinegar; 50 g water; 1 tsp sriracha or chilli flakes (optional, for spice)

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
300 g firm tofu, pressed and diced into 1.5 cm cubes
30 g vegetable oil
2 cloves garlic, peeled
2 shallots, peeled and halved
150 g fresh bean sprouts
3-4 spring onions, chopped into 3 cm pieces
50 g roasted peanuts, roughly chopped
Lime wedges, for serving
Fresh coriander, for serving
30 g tamarind paste
45 g brown sugar
45 g soy sauce (or tamari for gluten-free)
15 g rice vinegar
50 g water
1 tsp sriracha or chilli flakes (optional, for spice)

Instructions

Place rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Prepare the Pad Thai sauce: Add tamarind paste, brown sugar, soy sauce, rice vinegar, water, and sriracha (if using) to the Thermomix bowl. Cook for 3 minutes / 80°C / Speed 2. Pour the sauce into a separate bowl and set aside.
Add garlic and shallots to the clean Thermomix bowl. Chop for 3 seconds / Speed 5. Scrape down the sides of the bowl.
Add 30 g vegetable oil to the bowl. Sauté for 5 minutes / 120°C / Speed 1.
Add the diced tofu to the bowl. Sauté for 8 minutes / 120°C / Speed 1 / Reverse. Pause halfway through to scrape down the sides and bottom of the bowl. Remove the tofu and set aside with the sauce.
Add the drained rice noodles, the prepared Pad Thai sauce, bean sprouts, and spring onions to the Thermomix bowl. Add the sautéed tofu back into the bowl.
Cook for 8-10 minutes / 95°C / Speed 1 / Reverse, or until noodles are tender and heated through. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape. Pause halfway through to scrape down the sides and bottom of the bowl, ensuring even cooking and preventing sticking. Check consistency and add a splash of water if needed.
Add the chopped roasted peanuts to the bowl. Stir gently for 30 seconds / Speed 1 / Reverse.
Serve immediately, garnished with fresh lime wedges and coriander.

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