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; 200 g firm tofu, pressed and cubed (approx. 2 cm); 30 g peanut oil (or other neutral oil), divided; 2 cloves garlic; 2 shallots, peeled; 1 red chilli, deseeded (optional); 60 g tamarind paste; 60 g light soy sauce (or tamari for gluten-free); 60 g brown sugar; 30 g rice vinegar; 50 g water; 100 g carrots, julienned or thinly sliced; 100 g red bell pepper, thinly sliced; 150 g bean sprouts; 3 spring onions, sliced into 2 cm pieces; 50 g roasted peanuts, roughly chopped; 2 limes, cut into wedges, for serving; Fresh coriander, for garnish (optional)

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
200 g firm tofu, pressed and cubed (approx. 2 cm)
30 g peanut oil (or other neutral oil), divided
2 cloves garlic
2 shallots, peeled
1 red chilli, deseeded (optional)
60 g tamarind paste
60 g light soy sauce (or tamari for gluten-free)
60 g brown sugar
30 g rice vinegar
50 g water
100 g carrots, julienned or thinly sliced
100 g red bell pepper, thinly sliced
150 g bean sprouts
3 spring onions, sliced into 2 cm pieces
50 g roasted peanuts, roughly chopped
2 limes, cut into wedges, for serving
Fresh coriander, for garnish (optional)

Instructions

Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain and set aside.
Cut the pressed tofu into 2 cm cubes. Add 20 g peanut oil to the mixing bowl. Add tofu cubes and sauté 8 min / 120°C / Speed 1 / Reverse. Remove tofu from the bowl and set aside.
Add garlic, shallots, and red chilli (if using) to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add tamarind paste, soy sauce, brown sugar, rice vinegar, and 50 g water to the bowl. Cook 5 min / 95°C / Speed 2 / Reverse. Remove the sauce and set aside.
Add remaining 10 g peanut oil to the mixing bowl. Add julienned carrots and sliced red bell pepper. Sauté 5 min / 120°C / Speed 1 / Reverse.
Add the drained rice noodles, cooked tofu, prepared Pad Thai sauce, bean sprouts, and spring onions to the bowl. Cook 3 min / 90°C / Speed 2 / Reverse, using the spatula to gently combine through the lid opening if needed.
During the last minute of cooking, add half of the chopped roasted peanuts to the bowl. Continue cooking to combine.
Transfer the Pad Thai to a large serving dish. Garnish with remaining 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.