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); 300 g firm tofu, pressed and cubed (approx. 1.5 cm); 2 cloves garlic; 2 shallots, peeled; 30 g vegetable oil; 60 g tamarind paste (seedless); 60 g brown sugar; 60 g gluten-free soy sauce or tamari; 20 g rice vinegar; 10 g sriracha (or to taste); 50 g water (for sauce); 200 g water (for noodles); 100 g fresh bean sprouts, plus extra for garnish; 50 g spring onions, chopped into 2-3 cm pieces, plus extra for garnish; 50 g roasted peanuts, roughly chopped, for garnish; 1 lime, cut into wedges, for serving

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)
300 g firm tofu, pressed and cubed (approx. 1.5 cm)
2 cloves garlic
2 shallots, peeled
30 g vegetable oil
60 g tamarind paste (seedless)
60 g brown sugar
60 g gluten-free soy sauce or tamari
20 g rice vinegar
10 g sriracha (or to taste)
50 g water (for sauce)
200 g water (for noodles)
100 g fresh bean sprouts, plus extra for garnish
50 g spring onions, chopped into 2-3 cm pieces, plus extra for garnish
50 g roasted peanuts, roughly chopped, for garnish
1 lime, cut into wedges, for serving

Instructions

Place dried rice noodles in a large heatproof bowl. Pour enough hot water over them to cover completely. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Add garlic and shallots to the clean Thermomix bowl. Chop 3 sec/Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 3 min/120°C/Speed 1.
Add the pressed and cubed tofu to the bowl. Sauté 5 min/120°C/Speed 1 (Reverse).
Add tamarind paste, brown sugar, gluten-free soy sauce, rice vinegar, sriracha, and 50 g water to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 8 min/95°C/Speed 2 (Reverse).
Insert the butterfly whisk. Add the drained rice noodles and 200 g water to the bowl. Cook 5 min/90°C/Speed 1 (Reverse).
Pause, scrape down sides and bottom of the bowl with the spatula to prevent sticking and ensure even cooking. Check consistency and adjust liquid if needed.
Add 100 g bean sprouts and 50 g spring onions to the bowl. Cook 2 min/90°C/Speed 1 (Reverse).
To finish, cook 1 min/90°C/Speed 1 (Reverse) to settle the noodles and prevent sticking.
Carefully remove the butterfly whisk. Transfer the Pad Thai to serving plates. Garnish with extra fresh bean sprouts, chopped spring onions, roasted peanuts, and lime wedges. Serve immediately.

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