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; 20 g peanuts, roasted and unsalted; 20 g fresh coriander, leaves only; 2 limes, cut into wedges, for serving; 200 g firm tofu, pressed and cubed (approx. 1.5 cm); 30 g vegetable oil, divided; 2 cloves garlic; 1 shallot, peeled; 30 g tamarind paste; 40 g soy sauce (or tamari for gluten-free); 50 g brown sugar; 30 g water; 5-10 g sriracha or chilli flakes (adjust to taste); 100 g carrots, cut into thin matchsticks; 100 g red bell pepper, deseeded and thinly sliced; 150 g fresh bean sprouts; 3 spring onions, green parts thinly sliced

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
20 g peanuts, roasted and unsalted
20 g fresh coriander, leaves only
2 limes, cut into wedges, for serving
200 g firm tofu, pressed and cubed (approx. 1.5 cm)
30 g vegetable oil, divided
2 cloves garlic
1 shallot, peeled
30 g tamarind paste
40 g soy sauce (or tamari for gluten-free)
50 g brown sugar
30 g water
5-10 g sriracha or chilli flakes (adjust to taste)
100 g carrots, cut into thin matchsticks
100 g red bell pepper, deseeded and thinly sliced
150 g fresh bean sprouts
3 spring onions, green parts thinly sliced

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Place roasted peanuts into the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add garlic and shallot to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 15 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides of bowl.
Add the pressed and cubed tofu and remaining 15 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse. Transfer tofu to a separate bowl and set aside.
Without cleaning the bowl, add tamarind paste, soy sauce, brown sugar, water, and sriracha/chilli flakes. Cook 5 min / 90°C / Speed 2. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for slight evaporation.
Add carrots and red bell pepper to the bowl. Cook 3 min / 90°C / Speed 1 / Reverse.
Add the drained rice noodles, sautéed tofu, bean sprouts, and half of the sliced spring onions to the bowl. Gently mix 2 min / 90°C / Speed 1 / Reverse. Pause and scrape down sides of the bowl halfway through if needed to ensure even mixing.
Transfer the Pad Thai to a serving dish. Garnish with the remaining spring onions, chopped peanuts, fresh coriander, and lime wedges. Serve immediately.

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