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; 200 g firm tofu, pressed and cubed; 30 g roasted peanuts, unsalted; 2 shallots, peeled; 3 cloves garlic, peeled; 30 g vegetable oil; 80 g tamarind paste; 60 g brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g lime juice, freshly squeezed; 1/2 tsp chili flakes (or to taste); 50 g water; 100 g carrots, julienned; 100 g bean sprouts; 2 spring onions, green parts sliced; 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
200 g firm tofu, pressed and cubed
30 g roasted peanuts, unsalted
2 shallots, peeled
3 cloves garlic, peeled
30 g vegetable oil
80 g tamarind paste
60 g brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g lime juice, freshly squeezed
1/2 tsp chili flakes (or to taste)
50 g water
100 g carrots, julienned
100 g bean sprouts
2 spring onions, green parts sliced
Fresh coriander, chopped, for garnish
Lime wedges, for serving

Instructions

Place dried rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until pliable but still firm. Drain and set aside.
While noodles are soaking, pan-fry the pressed and cubed tofu in a separate pan with a little oil until golden brown on all sides. Set aside.
Add roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow evaporation.
Add tamarind paste, brown sugar, soy sauce, lime juice, chili flakes, and 50 g water to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid.
Pause. Scrape down the sides and bottom of the bowl. Check the consistency of the sauce; it should be slightly thickened. If too thick, add a tablespoon of water.
Add the drained rice noodles, pan-fried tofu, julienned carrots, and bean sprouts to the bowl. Gently mix 3 min / 90°C / Speed 2 (Reverse).
Add sliced spring onions to the bowl. Mix 1 min / 90°C / Speed 1 (Reverse) to combine and warm through.
Serve immediately, garnished with chopped fresh coriander, chopped peanuts, and lime wedges.

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