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 dried flat rice noodles (Pad Thai noodles); 20 g fresh ginger, peeled; 3 cloves garlic; 2 shallots, peeled; 30 g vegetable oil; 200 g firm tofu, pressed and cubed (approx. 1.5 cm); 100 g carrots, julienned or thinly sliced; 100 g red bell pepper, thinly sliced; 100 g bean sprouts, plus extra for serving; 50 g roasted peanuts, crushed, plus extra for serving; 2 spring onions, green parts sliced, plus extra for serving; 1 lime, cut into wedges, for serving; 60 g tamarind paste; 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 10 g Sriracha or sweet chilli sauce (optional); 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 dried flat rice noodles (Pad Thai noodles)
20 g fresh ginger, peeled
3 cloves garlic
2 shallots, peeled
30 g vegetable oil
200 g firm tofu, pressed and cubed (approx. 1.5 cm)
100 g carrots, julienned or thinly sliced
100 g red bell pepper, thinly sliced
100 g bean sprouts, plus extra for serving
50 g roasted peanuts, crushed, plus extra for serving
2 spring onions, green parts sliced, plus extra for serving
1 lime, cut into wedges, for serving
60 g tamarind paste
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
10 g Sriracha or sweet chilli sauce (optional)
50 g water

Instructions

Place dried rice noodles in a large bowl. Cover with hot water and soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Add ginger, garlic, and shallots to the clean Thermomix bowl. Chop 5 sec / Speed 7. 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 cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse). Scrape down sides of bowl.
Add julienned carrots and sliced red bell pepper to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
While vegetables are sautéing, prepare the sauce: In a separate small bowl, combine tamarind paste, brown sugar, soy sauce, rice vinegar, Sriracha (if using), and 50 g water. Mix well until sugar is dissolved.
Add the drained rice noodles and the prepared sauce to the Thermomix bowl. Insert the butterfly whisk. Mix gently 3 min / 90°C / Speed 2 (Reverse). If the bowl is too full, add noodles in two batches and mix separately.
Pause, remove butterfly whisk, and scrape down sides and bottom of the bowl to ensure even mixing. Reinsert butterfly whisk.
Add 100 g bean sprouts, 50 g crushed peanuts, and the sliced spring onions to the bowl. Mix gently 1 min / 90°C / Speed 1 (Reverse) to combine and heat through.
Transfer the Pad Thai to serving plates. Garnish with extra bean sprouts, crushed peanuts, spring onions, and lime wedges. Serve immediately.

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