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 flat rice noodles (Pad Thai noodles); 200 g firm tofu, pressed and cubed; 30 g roasted peanuts, unsalted; 20 g fresh chives, cut into 3 cm lengths; 100 g bean sprouts; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish (optional); 20 g vegetable oil; 2 cloves garlic, peeled; 1 shallot, peeled and quartered; 60 g tamarind paste; 80 g brown sugar; 60 g light soy sauce (or tamari for gluten-free); 50 g water; 1/2 tsp sriracha or chilli flakes (optional, for heat)

Thermomix recipe: Vegetarian Pad Thai. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g flat rice noodles (Pad Thai noodles)
200 g firm tofu, pressed and cubed
30 g roasted peanuts, unsalted
20 g fresh chives, cut into 3 cm lengths
100 g bean sprouts
1 lime, cut into wedges, for serving
Fresh coriander, for garnish (optional)
20 g vegetable oil
2 cloves garlic, peeled
1 shallot, peeled and quartered
60 g tamarind paste
80 g brown sugar
60 g light soy sauce (or tamari for gluten-free)
50 g water
1/2 tsp sriracha or chilli flakes (optional, for heat)

Instructions

Place peanuts into the mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Press the firm tofu to remove excess water, then cut into 1.5 cm cubes. For best texture, pan-fry or air-fry the tofu until golden and slightly crispy. Set aside. (Note: The Thermomix does not achieve a crispy fried texture for tofu.)
Add garlic and shallot to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
Add tamarind paste, brown sugar, soy sauce, 50 g water, and sriracha (if using) to the bowl. Cook 10 min / 95°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to allow for the sauce to thicken slightly. Pause once during cooking to scrape down the sides of the bowl, ensuring even heating.
While the sauce is cooking, soak the flat rice noodles in a large bowl of hot water for 5-7 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Add the drained noodles, cooked tofu, bean sprouts, and chives to the mixing bowl with the Pad Thai sauce. Mix gently 2 min / 90°C / Speed 1 (Reverse) to combine all ingredients without breaking the noodles or tofu.
Transfer the Pad Thai to serving plates. Garnish with the chopped peanuts, fresh coriander (if using), and serve immediately with lime wedges.

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