Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g dried flat rice stick noodles; 300 g firm or extra-firm tofu, pressed and cubed; 2 tbsp neutral oil (for pan-frying tofu); 80 g shallots, peeled; 15 g garlic cloves, peeled; 20 g neutral oil (for Thermomix sautéing); 100 g carrot, julienned; 150 g fresh bean sprouts, divided; 50 g garlic chives or spring onions, cut into 3-4 cm pieces; 60 g tamarind paste (seedless); 60 g brown sugar; 60 g soy sauce or tamari (for gluten-free); 20 g rice vinegar; 10 g Sriracha or chili flakes (adjust to taste); 50 g roasted peanuts, crushed (optional, for garnish); 2 limes, cut into wedges (for garnish); Fresh cilantro leaves (for garnish)

Thermomix recipe: Vegetarian Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice stick noodles
300 g firm or extra-firm tofu, pressed and cubed
2 tbsp neutral oil (for pan-frying tofu)
80 g shallots, peeled
15 g garlic cloves, peeled
20 g neutral oil (for Thermomix sautéing)
100 g carrot, julienned
150 g fresh bean sprouts, divided
50 g garlic chives or spring onions, cut into 3-4 cm pieces
60 g tamarind paste (seedless)
60 g brown sugar
60 g soy sauce or tamari (for gluten-free)
20 g rice vinegar
10 g Sriracha or chili flakes (adjust to taste)
50 g roasted peanuts, crushed (optional, for garnish)
2 limes, cut into wedges (for garnish)
Fresh cilantro leaves (for garnish)

Instructions

Place dried rice stick noodles in a large bowl and cover with hot water. Let them soak according to package instructions (usually 10-15 minutes) until pliable but still firm. Drain well and set aside.
While noodles soak, press excess water from tofu, then cut into 1.5 cm cubes. Heat 2 tbsp neutral oil in a non-stick pan over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 20 g neutral oil to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse.
Add julienned carrot to the bowl. Sauté 3 min / 120°C / Speed 1 / Reverse. Scrape down sides of bowl.
In a separate small bowl, combine tamarind paste, brown sugar, soy sauce/tamari, rice vinegar, and Sriracha. Mix well.
Add the prepared Pad Thai sauce mixture to the Thermomix bowl. Cook 5 min / 90°C / Speed 2.
Add the drained noodles, 100 g of the bean sprouts, garlic chives or spring onions, and the pan-fried tofu to the bowl. Mix gently 2 min / 90°C / Speed 1 / Reverse, ensuring all ingredients are well coated and warmed through.
Taste and adjust seasoning if needed. Serve immediately, garnished with remaining fresh bean sprouts, crushed peanuts (if using), lime wedges, and fresh cilantro leaves.

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