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; 30 g roasted peanuts, unsalted, plus extra for garnish; 20 g fresh chives, cut into 3 cm pieces; 100 g bean sprouts, plus extra for garnish; 1 lime, cut into wedges for serving; 20 g vegetable oil, plus extra for frying tofu; 2 cloves garlic; 1 shallot, halved; 1 carrot, peeled and julienned or finely sliced; 1/2 red bell pepper, thinly sliced; 2 spring onions, green parts sliced for garnish; 100 g water or vegetable stock; 60 g tamarind paste; 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 10 g rice vinegar; 1/2 tsp sriracha or chilli flakes (optional, to taste)

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
30 g roasted peanuts, unsalted, plus extra for garnish
20 g fresh chives, cut into 3 cm pieces
100 g bean sprouts, plus extra for garnish
1 lime, cut into wedges for serving
20 g vegetable oil, plus extra for frying tofu
2 cloves garlic
1 shallot, halved
1 carrot, peeled and julienned or finely sliced
1/2 red bell pepper, thinly sliced
2 spring onions, green parts sliced for garnish
100 g water or vegetable stock
60 g tamarind paste
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
10 g rice vinegar
1/2 tsp sriracha or chilli flakes (optional, to taste)

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 and set aside.
While noodles soak, heat a separate pan with a little oil over medium-high heat. Fry the pressed and cubed tofu until golden brown and crispy on all sides. Set aside.
Add garlic and shallot to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and 100 g water or vegetable stock to the bowl. Cook 5 min / 98°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow steam to escape.
Add the soaked and drained rice noodles, carrot, and red bell pepper to the bowl. Cook 6 min / 90°C / Speed 2 (Reverse).
Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the noodle consistency; they should be tender but still have a slight bite. If too firm, cook for an additional 1-2 minutes.
Add the fried tofu, chives, and bean sprouts to the bowl. Gently mix 1 min / 90°C / Speed 1 (Reverse).
Serve immediately, garnished with extra roasted peanuts, fresh bean sprouts, sliced spring onion greens, and lime wedges.

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