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 (Pad Thai noodles); 200 g firm or extra-firm tofu, pressed and cubed (approx. 2 cm); 30 g vegetable oil; 2 cloves garlic; 2 shallots, peeled; 1 carrot, peeled and julienned or finely sliced; 100 g bean sprouts; 3 spring onions, sliced into 3 cm pieces; 50 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish; 60 g tamarind paste (seedless); 50 g brown sugar (or coconut sugar); 60 g soy sauce (or tamari for gluten-free); 30 g lime juice (approx. 1 lime); 10 g sriracha or 1/2 tsp chilli flakes (adjust to taste); 50 g water

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 or extra-firm tofu, pressed and cubed (approx. 2 cm)
30 g vegetable oil
2 cloves garlic
2 shallots, peeled
1 carrot, peeled and julienned or finely sliced
100 g bean sprouts
3 spring onions, sliced into 3 cm pieces
50 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish
60 g tamarind paste (seedless)
50 g brown sugar (or coconut sugar)
60 g soy sauce (or tamari for gluten-free)
30 g lime juice (approx. 1 lime)
10 g sriracha or 1/2 tsp chilli flakes (adjust to taste)
50 g water

Instructions

Place dried rice noodles in a large bowl. Pour enough hot water (not boiling) over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
While noodles soak, press firm tofu to remove excess water. Cut into 2 cm cubes.
Add garlic and shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil and tofu cubes to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. Transfer sautéed tofu and aromatics to a separate bowl and set aside.
Add tamarind paste, brown sugar, soy sauce, lime juice, sriracha (or chilli flakes), and 50 g water to the mixing bowl. Cook 5 min / 95°C / Speed 2.
Add the drained rice noodles, sautéed tofu and aromatics, julienned carrot, and chopped peanuts to the mixing bowl with the sauce. Mix gently 2 min / 90°C / Speed 2 / Reverse. Pause and scrape down the sides and bottom of the bowl. If the mixture is too thick, add a tablespoon or two of hot water.
Add bean sprouts and spring onion pieces to the bowl. Mix 30 sec / 90°C / Speed 1 / Reverse to combine without overcooking.
Transfer the Pad Thai to serving plates. Garnish with extra chopped peanuts, fresh coriander, and lime wedges. Serve immediately.

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