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 wide rice noodles; 300 g firm tofu, pressed and cubed into 1.5 cm pieces; 30 g vegetable oil; 60 g shallots, peeled and halved; 2 cloves garlic, peeled; 100 g carrot, julienned or thinly sliced; 100 g red bell pepper, thinly sliced; 100 g fresh bean sprouts (plus extra for garnish); 2 spring onions, chopped (plus extra for garnish); 50 g roasted peanuts, roughly chopped (plus extra for garnish); 1 lime, cut into wedges for serving; 50 g tamarind paste; 40 g palm sugar (or 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 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g flat wide rice noodles
300 g firm tofu, pressed and cubed into 1.5 cm pieces
30 g vegetable oil
60 g shallots, peeled and halved
2 cloves garlic, peeled
100 g carrot, julienned or thinly sliced
100 g red bell pepper, thinly sliced
100 g fresh bean sprouts (plus extra for garnish)
2 spring onions, chopped (plus extra for garnish)
50 g roasted peanuts, roughly chopped (plus extra for garnish)
1 lime, cut into wedges for serving
50 g tamarind paste
40 g palm sugar (or 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 rice noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
Add 30 g vegetable oil to the bowl. Add the cubed tofu. Sauté 8 min / 120°C / Speed 1 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
While the tofu is cooking, combine tamarind paste, palm sugar, soy sauce, rice vinegar, sriracha, and 50 g water in a separate small bowl. Stir until the palm sugar is mostly dissolved.
After the tofu step, add the prepared Pad Thai sauce mixture to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid.
Insert the butterfly whisk. Add the drained rice noodles, julienned carrot, and sliced red bell pepper to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse), ensuring everything is gently combined.
Add 100 g fresh bean sprouts, chopped spring onions, and 50 g chopped roasted peanuts to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to warm through and mix.
Transfer the Pad Thai to a large serving dish. Garnish with extra bean sprouts, chopped spring onions, roasted peanuts, and lime wedges. Serve immediately.

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