Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g dried flat rice noodles; 30 g roasted peanuts; 2 cloves garlic; 2 shallots, halved; 30 g vegetable oil; 200 g firm tofu, pressed and cubed (approx. 1.5 cm); 1 carrot, peeled and julienned; 1 red bell pepper, deseeded and thinly sliced; 100 g bean sprouts; 50 g fresh chives, cut into 3 cm pieces; 2 eggs (optional, for non-vegan); 2 limes, cut into wedges, for serving; For the Pad Thai Sauce:; 60 g tamarind paste (seedless); 60 g brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g fresh lime juice; 1/2 tsp sriracha or chili flakes (adjust to taste)

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

Ingredients

250 g dried flat rice noodles
30 g roasted peanuts
2 cloves garlic
2 shallots, halved
30 g vegetable oil
200 g firm tofu, pressed and cubed (approx. 1.5 cm)
1 carrot, peeled and julienned
1 red bell pepper, deseeded and thinly sliced
100 g bean sprouts
50 g fresh chives, cut into 3 cm pieces
2 eggs (optional, for non-vegan)
2 limes, cut into wedges, for serving
For the Pad Thai Sauce:
60 g tamarind paste (seedless)
60 g brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g fresh lime juice
1/2 tsp sriracha or chili flakes (adjust to taste)

Instructions

Place rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Place peanuts in the mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add garlic and shallots 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. Scrape down the sides of the bowl.
Add the cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse). Transfer the tofu to a separate bowl and set aside.
Add tamarind paste, brown sugar, soy sauce, lime juice, and sriracha/chili flakes to the mixing bowl. Cook 5 min / 95°C / Speed 2 (Reverse).
Add the julienned carrot and sliced red bell pepper to the sauce. Cook 3 min / 95°C / Speed 1 (Reverse).
Add the drained rice noodles, sautéed tofu, bean sprouts, and chives to the bowl. Insert the butterfly whisk.
Mix 2 min / 90°C / Speed 2 (Reverse) to combine everything and warm through. Ensure all ingredients are well coated with the sauce. If using eggs, add them now and mix for another 1 minute / 90°C / Speed 2 (Reverse) until just cooked.
Serve immediately, garnished with the chopped peanuts and fresh lime wedges.

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