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 stick noodles; 300 g firm or extra-firm tofu, pressed and cubed; 30 g vegetable oil (plus extra for frying tofu); 100 g shallots, peeled and quartered; 15 g garlic, peeled (2-3 cloves); 100 g carrot, julienned; 2 large eggs, lightly beaten; 100 g fresh bean sprouts; 20 g fresh chives, chopped; 50 g roasted peanuts, crushed, for serving; 1-2 limes, cut into wedges, for serving; Fresh coriander, for serving; 30 g tamarind paste; 40 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 15 g rice vinegar; 5 g sriracha or chilli flakes (adjust to taste); 50 g water

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 stick noodles
300 g firm or extra-firm tofu, pressed and cubed
30 g vegetable oil (plus extra for frying tofu)
100 g shallots, peeled and quartered
15 g garlic, peeled (2-3 cloves)
100 g carrot, julienned
2 large eggs, lightly beaten
100 g fresh bean sprouts
20 g fresh chives, chopped
50 g roasted peanuts, crushed, for serving
1-2 limes, cut into wedges, for serving
Fresh coriander, for serving
30 g tamarind paste
40 g brown sugar
40 g soy sauce (or tamari for gluten-free)
15 g rice vinegar
5 g sriracha or chilli flakes (adjust to taste)
50 g water

Instructions

Place dried rice noodles in a large bowl. Cover with hot water and let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
While noodles are soaking, press the tofu to remove excess water. Cut into 2 cm cubes. Heat a little oil in a frying pan over medium-high heat and pan-fry tofu cubes until golden and crispy on all sides. Alternatively, air-fry or bake until crispy. Set aside.
Add shallots and garlic to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha, and water to the bowl. Cook 3 min / 90°C / Speed 2.
Add the julienned carrot to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
Pour the lightly beaten eggs into the bowl. Cook 1 min / 90°C / Speed 1 / Reverse, allowing the eggs to cook slightly without fully scrambling.
Add the drained noodles and pan-fried tofu to the bowl. Mix gently 2 min / 90°C / Speed 1 / Reverse, using the spatula to help combine if needed.
Add the bean sprouts and chopped fresh chives to the bowl. Mix 30 sec / 90°C / Speed 1 / Reverse.
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, fresh coriander, and lime wedges. Serve immediately.

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