Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g extra-firm tofu, pressed and cubed; 30 g vegetable oil (for frying tofu, external); 2 cloves garlic, peeled; 2 shallots, peeled; 20 g vegetable oil (for Thermomix); 60 g tamarind paste; 50 g light soy sauce (or tamari for gluten-free); 40 g brown sugar; 20 g rice vinegar; 50 g water; 1 tsp sriracha or chilli flakes (optional, to taste); 100 g carrots, julienned or thinly sliced; 150 g fresh bean sprouts; 3 spring onions, white and green parts separated, chopped; 20 g fresh chives, chopped; 50 g roasted peanuts, crushed (for garnish); Fresh coriander, chopped (for garnish); Lime wedges (for serving)

Thermomix recipe: Vegetarian Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
300 g extra-firm tofu, pressed and cubed
30 g vegetable oil (for frying tofu, external)
2 cloves garlic, peeled
2 shallots, peeled
20 g vegetable oil (for Thermomix)
60 g tamarind paste
50 g light soy sauce (or tamari for gluten-free)
40 g brown sugar
20 g rice vinegar
50 g water
1 tsp sriracha or chilli flakes (optional, to taste)
100 g carrots, julienned or thinly sliced
150 g fresh bean sprouts
3 spring onions, white and green parts separated, chopped
20 g fresh chives, chopped
50 g roasted peanuts, crushed (for garnish)
Fresh coriander, chopped (for garnish)
Lime wedges (for serving)

Instructions

Soak the dried rice noodles in hot water for 10-15 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Press the extra-firm tofu to remove excess water. Cut into 1-2 cm cubes. Heat 30 g vegetable oil in a pan over medium-high heat or use an air fryer. Fry the tofu until golden brown and slightly crispy on all sides. Set aside.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl.
Add 20 g vegetable oil to the bowl. Sauté 3 min/120°C/Speed 1.
Add tamarind paste, soy sauce, brown sugar, rice vinegar, water, and sriracha or chilli flakes (if using) to the bowl. Cook 5 min/95°C/Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Add the julienned carrots, bean sprouts, and the white parts of the chopped spring onions to the bowl. Cook 2 min/90°C/Speed 1 (Reverse).
Add the pre-soaked and drained rice noodles, the pre-fried tofu cubes, and the chopped chives to the bowl. Mix 1 min/90°C/Speed 1-2 (Reverse) to combine and warm through.
Check the consistency and taste. If too dry, add a splash of water or vegetable stock. Mix gently 30 sec/90°C/Speed 1 (Reverse) to ensure everything is evenly coated.
Transfer the Vegetarian Pad Thai to serving plates. Garnish generously with crushed roasted peanuts, fresh coriander, the green parts of the spring onions, and lime wedges. Serve immediately.

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