Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 200 g flat rice stick noodles (approx. 5-7 mm wide); 300 g firm tofu, pressed and cut into 1.5 cm cubes; 30 g vegetable oil; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 150 g fresh bean sprouts; 3 spring onions, green parts sliced diagonally, white parts separated; 50 g garlic chives, cut into 3 cm lengths (or extra spring onion greens); 50 g roasted peanuts, roughly chopped; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish (optional); 60 g tamarind paste; 50 g light soy sauce (use tamari for gluten-free); 70 g brown sugar; 30 g fresh lime juice; 1 tsp chili flakes (or to taste); 50 g water

Thermomix recipe: Vegetarian Pad Thai. Ready in 38 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g flat rice stick noodles (approx. 5-7 mm wide)
300 g firm tofu, pressed and cut into 1.5 cm cubes
30 g vegetable oil
2 shallots, peeled and halved
3 cloves garlic, peeled
150 g fresh bean sprouts
3 spring onions, green parts sliced diagonally, white parts separated
50 g garlic chives, cut into 3 cm lengths (or extra spring onion greens)
50 g roasted peanuts, roughly chopped
1 lime, cut into wedges, for serving
Fresh coriander, for garnish (optional)
60 g tamarind paste
50 g light soy sauce (use tamari for gluten-free)
70 g brown sugar
30 g fresh lime juice
1 tsp chili flakes (or to taste)
50 g water

Instructions

Place rice noodles in a large bowl. Cover with hot tap water and soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Place shallots and garlic in the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides.
Add the pressed and cubed tofu to the bowl. Sauté 8 min / 120°C / Reverse / Speed 1. For crispier tofu, consider pan-frying separately.
Carefully remove the tofu and aromatics from the bowl and set aside. Do not clean the bowl.
Add tamarind paste, light soy sauce, brown sugar, lime juice, chili flakes, and 50 g water to the bowl. Cook 3 min / 90°C / Speed 2.
Add the drained rice noodles to the bowl with the sauce. Cook 5 min / 90°C / Reverse / Speed 2. Use the spatula to gently separate noodles if needed. Pause and scrape down sides if necessary.
Add the sautéed tofu and aromatics, bean sprouts, white parts of spring onions, and garlic chives to the bowl. Cook 2 min / 90°C / Reverse / Speed 1.5.
Check the noodles for doneness; they should be tender but still have a slight bite. If needed, cook for an additional 1-2 minutes at 90°C / Reverse / Speed 1.5.
Transfer the Pad Thai to a serving platter. Garnish with chopped roasted peanuts, sliced green parts of spring onions, fresh coriander (if using), and lime wedges. Serve immediately.

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