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 flat rice stick noodles; 200 g firm tofu, pressed and cubed (approx. 1.5 cm); 30 g vegetable oil; 60 g shallots, peeled and halved; 2 cloves garlic, peeled; 60 g tamarind paste; 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 5 g sriracha or chilli flakes (adjust to taste); 150 g fresh bean sprouts; 50 g spring onions, sliced into 3 cm lengths; 20 g fresh garlic chives, cut into 3 cm lengths (optional); 50 g roasted peanuts, unsalted; 2 limes, 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 flat rice stick noodles
200 g firm tofu, pressed and cubed (approx. 1.5 cm)
30 g vegetable oil
60 g shallots, peeled and halved
2 cloves garlic, peeled
60 g tamarind paste
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
5 g sriracha or chilli flakes (adjust to taste)
150 g fresh bean sprouts
50 g spring onions, sliced into 3 cm lengths
20 g fresh garlic chives, cut into 3 cm lengths (optional)
50 g roasted peanuts, unsalted
2 limes, cut into wedges, for serving

Instructions

Place rice stick noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Place roasted peanuts into a clean, dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add shallots and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add tamarind paste, brown sugar, soy sauce, rice vinegar, and sriracha/chilli flakes to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Add the drained rice noodles and cubed tofu to the bowl. Cook 8-10 min / 90°C / Speed 1 (Reverse), ensuring the noodles are submerged. Use the spatula to gently separate noodles if needed. Place the simmering basket on the lid.
Pause, scrape down the sides and bottom of the bowl. Check the noodle texture; they should be tender but still have a slight bite. If too firm, cook for another 1-2 minutes at 90°C / Speed 1 (Reverse).
Add 100 g of the bean sprouts, spring onions, and garlic chives (if using) to the bowl. Mix 1 min / 90°C / Speed 1 (Reverse).
Transfer the Pad Thai to a large serving platter. Garnish with the remaining 50 g fresh bean sprouts, chopped peanuts, and lime wedges. Serve immediately.

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