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 or extra-firm tofu, pressed and cubed (1-2 cm pieces); 30 g unsalted peanuts, roasted; 1 lime, cut into wedges, for serving; 20 g vegetable oil (for frying tofu, optional); 2 shallots, peeled; 3 garlic cloves, peeled; 50 g tamarind paste; 60 g light soy sauce (or tamari for gluten-free); 50 g brown sugar; 30 g fresh lime juice; 5 g sriracha or chilli flakes (adjust to taste); 100 g carrots, julienned or finely sliced; 150 g bean sprouts; 50 g spring onions, sliced into 3 cm pieces; 30 g fresh chives, chopped

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 or extra-firm tofu, pressed and cubed (1-2 cm pieces)
30 g unsalted peanuts, roasted
1 lime, cut into wedges, for serving
20 g vegetable oil (for frying tofu, optional)
2 shallots, peeled
3 garlic cloves, peeled
50 g tamarind paste
60 g light soy sauce (or tamari for gluten-free)
50 g brown sugar
30 g fresh lime juice
5 g sriracha or chilli flakes (adjust to taste)
100 g carrots, julienned or finely sliced
150 g bean sprouts
50 g spring onions, sliced into 3 cm pieces
30 g fresh chives, chopped

Instructions

Place dried flat rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
For crispy tofu, heat 20 g vegetable oil in a separate pan over medium-high heat and pan-fry tofu cubes until golden and crispy on all sides. Drain on paper towels and set aside. (Alternatively, for a softer texture, you can sauté tofu in the Thermomix later).
Add shallots and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
Add tamarind paste, soy sauce, brown sugar, lime juice, and sriracha (or chilli flakes) to the bowl. Cook 5 min / 90°C / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter and allow slight evaporation.
Insert butterfly whisk. Add julienned carrots to the bowl. Cook 3 min / 90°C / Speed 1 / Reverse.
Add the drained rice noodles to the bowl. Cook 5 min / 90°C / Speed 2 / Reverse. Pause and scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check thickness and adjust liquid if needed (add a splash of water if too dry).
Add the pan-fried tofu (or add raw tofu now if not pan-frying externally), bean sprouts, spring onions, and chopped chives to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
Taste and adjust seasoning if necessary. Serve immediately, garnished with roasted peanuts and lime wedges.

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