Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g firm tofu, pressed and cubed (1.5 cm); 2 cloves garlic; 80 g shallots, peeled; 30 g vegetable oil, plus extra for frying tofu; 40 g tamarind paste; 50 g soy sauce (or tamari for gluten-free); 40 g brown sugar; 50 g water; 0.5 tsp chili flakes (or to taste); 100 g carrot, julienned; 150 g bean sprouts; 3 spring onions, sliced; 50 g roasted peanuts, chopped, plus extra for garnish; 1-2 limes, cut into wedges for serving; 2 tbsp fresh chives, chopped (optional, for garnish)

Thermomix recipe: Vegetarian Pad Thai. Ready in 38 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
300 g firm tofu, pressed and cubed (1.5 cm)
2 cloves garlic
80 g shallots, peeled
30 g vegetable oil, plus extra for frying tofu
40 g tamarind paste
50 g soy sauce (or tamari for gluten-free)
40 g brown sugar
50 g water
0.5 tsp chili flakes (or to taste)
100 g carrot, julienned
150 g bean sprouts
3 spring onions, sliced
50 g roasted peanuts, chopped, plus extra for garnish
1-2 limes, cut into wedges for serving
2 tbsp fresh chives, chopped (optional, for garnish)

Instructions

Soak the dried flat rice noodles in a large bowl of hot water for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
Press the firm tofu to remove excess water. Cut into 1.5 cm cubes. In a separate pan, heat a little vegetable oil over medium-high heat and pan-fry the tofu cubes until golden brown on all sides. Set aside.
Add garlic cloves and peeled shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
Add tamarind paste, soy sauce, brown sugar, water, and chili flakes to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow slight evaporation.
Add julienned carrot to the bowl. Cook 2 min / 95°C / Speed 2 (Reverse).
Add the drained rice noodles, bean sprouts, and sliced spring onions to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse). Use the spatula to gently push down ingredients if needed to ensure even mixing.
Add the pan-fried tofu, 50 g chopped roasted peanuts, and the juice of half a lime to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to combine everything gently.
Transfer the Vegetarian Pad Thai to serving plates. Garnish with additional chopped roasted peanuts, fresh chives (if using), and lime wedges for squeezing over.

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