Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g flat rice noodles (Pad Thai noodles); 200 g firm tofu, pressed and cut into 1.5 cm cubes; 30 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish; 20 g vegetable oil, plus extra for frying tofu; 2 cloves garlic, peeled; 2 shallots, peeled and halved; 100 g bean sprouts, plus extra for garnish; 50 g spring onions, chopped into 3 cm lengths; 20 g fresh chives, chopped into 3 cm lengths; 80 g tamarind paste (seedless); 60 g palm sugar (or light brown sugar); 50 g soy sauce (or tamari for gluten-free); 50 g water; ½ tsp chilli flakes (optional, adjust to taste)

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

Ingredients

180 g flat rice noodles (Pad Thai noodles)
200 g firm tofu, pressed and cut into 1.5 cm cubes
30 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish
20 g vegetable oil, plus extra for frying tofu
2 cloves garlic, peeled
2 shallots, peeled and halved
100 g bean sprouts, plus extra for garnish
50 g spring onions, chopped into 3 cm lengths
20 g fresh chives, chopped into 3 cm lengths
80 g tamarind paste (seedless)
60 g palm sugar (or light brown sugar)
50 g soy sauce (or tamari for gluten-free)
50 g water
½ tsp chilli flakes (optional, adjust to taste)

Instructions

Place rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until al dente. Drain well and set aside. In a separate pan, heat a little oil over medium-high heat and pan-fry the tofu cubes until golden brown and slightly crispy on all sides. Set aside.
Add garlic and shallots to the Thermomix 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.
Add tamarind paste, palm sugar, soy sauce, water, and chilli flakes (if using) to the bowl. Cook 8 min / 100°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula. Check the consistency of the sauce; it should be slightly thickened.
Add the soaked and drained rice noodles, pan-fried tofu, bean sprouts, spring onions, and chives to the bowl.
Cook 4 min / 90°C / Reverse / Speed 1-2, using the spatula to gently assist mixing through the lid opening if needed, ensuring everything is well coated with the sauce.
Add the 30 g chopped roasted peanuts. Cook 1 min / 90°C / Reverse / Speed 1 for a final gentle mix.
Transfer the Pad Thai to serving plates. Garnish with extra bean sprouts, chopped peanuts, fresh coriander, and lime wedges. Serve immediately.

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