Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles (Pad Thai noodles); 200 g firm tofu, pressed and cut into 1.5 cm cubes; 30 g roasted peanuts, unsalted; 30 g vegetable oil; 2 shallots, peeled and halved; 2 cloves garlic, peeled; 1 red chilli (optional), deseeded; 40 g tamarind paste; 50 g palm sugar, chopped; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 100 g water; 100 g bean sprouts; 50 g spring onions, cut into 3 cm lengths; 20 g fresh chives, cut into 3 cm lengths; 1 lime, cut into wedges, for serving

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)
200 g firm tofu, pressed and cut into 1.5 cm cubes
30 g roasted peanuts, unsalted
30 g vegetable oil
2 shallots, peeled and halved
2 cloves garlic, peeled
1 red chilli (optional), deseeded
40 g tamarind paste
50 g palm sugar, chopped
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
100 g water
100 g bean sprouts
50 g spring onions, cut into 3 cm lengths
20 g fresh chives, cut into 3 cm lengths
1 lime, cut into wedges, for serving

Instructions

Place dried rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain and set aside.
Place peanuts into the clean and dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add tofu cubes and 15 g vegetable oil to a large frying pan (or cook in batches in the Thermomix if preferred: 8 min / 120°C / Speed 1 / Reverse). Fry until golden brown on all sides. Transfer to a plate and set aside.
Without cleaning the mixing bowl, add shallots, garlic, and red chilli (if using). Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add remaining 15 g vegetable oil. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add tamarind paste, palm sugar, soy sauce, rice vinegar, and water to the bowl. Cook 8 min / 95°C / Speed 2 / Reverse, placing the simmering basket on the lid instead of the measuring cup to allow steam to escape and the sauce to thicken slightly. Pause halfway through (at 4 minutes) to scrape down the sides and bottom of the bowl.
Add the drained noodles, sautéed tofu, bean sprouts, spring onions, and chives to the mixing bowl. Mix gently 2 min / 90°C / Speed 1 / Reverse, ensuring all ingredients are well combined and heated through. If the bowl is very full, you may need to mix in two batches or transfer to a large serving bowl and mix by hand.
Serve immediately, garnished with chopped peanuts and fresh lime wedges.

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