Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 200 g firm or extra-firm tofu, pressed and cubed; 2 tbsp vegetable oil (for pan-frying tofu); 2 cloves garlic, peeled; 1 shallot, peeled and halved; 20 g vegetable oil; 60 g tamarind paste; 80 g brown sugar; 60 g light soy sauce (or tamari for gluten-free); 50 g water; 1 tsp sriracha or chilli flakes (optional, adjust to taste); 100 g bean sprouts, divided; 50 g roasted peanuts, roughly chopped, divided; 2 spring onions, chopped (or 2 tbsp chopped chives); 1 lime, cut into wedges, for serving

Thermomix recipe: Vegetarian Pad Thai. Ready in 35 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
2 tbsp vegetable oil (for pan-frying tofu)
2 cloves garlic, peeled
1 shallot, peeled and halved
20 g vegetable oil
60 g tamarind paste
80 g brown sugar
60 g light soy sauce (or tamari for gluten-free)
50 g water
1 tsp sriracha or chilli flakes (optional, adjust to taste)
100 g bean sprouts, divided
50 g roasted peanuts, roughly chopped, divided
2 spring onions, chopped (or 2 tbsp chopped chives)
1 lime, cut into wedges, for serving

Instructions

Place dried rice noodles in a large bowl. Pour enough boiling water over them to cover completely. Let them soak for 8-10 minutes, or according to package instructions, until al dente. Drain well and set aside.
While noodles soak, pan-fry the pressed and cubed tofu in 2 tbsp vegetable oil in a separate pan over medium-high heat until golden brown and slightly crispy on all sides. Set aside.
Add garlic and shallot to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides of bowl.
Add tamarind paste, brown sugar, soy sauce, water, and sriracha (if using) to the bowl. Place simmering basket on top of the lid instead of the measuring cup to allow steam to escape. Cook 7 min / 95°C / Speed 2 (Reverse).
Add the drained rice noodles, half of the bean sprouts, half of the chopped peanuts, and the pan-fried tofu to the bowl with the sauce. Insert the butterfly whisk.
Gently combine 2 min / 90°C / Speed 1 (Reverse). Ensure all ingredients are well coated with the sauce. Pause and scrape down sides if needed.
Remove butterfly whisk. Add spring onions or chives and gently stir with a spatula.
Serve immediately, garnished with the remaining bean sprouts, chopped peanuts, and lime wedges.

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