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 noodles (Pad Thai noodles); 300 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm); 30 g vegetable oil; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 100 g bean sprouts, plus extra for garnish; 50 g Chinese chives or spring onion greens, cut into 3 cm lengths; 50 g spring onions, white parts, sliced (optional, for extra crunch); 50 g roasted peanuts, roughly chopped, for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish; 60 g tamarind paste (seedless); 50 g palm sugar, roughly chopped; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 10 g sriracha or other chili sauce (optional, for heat); 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 flat rice noodles (Pad Thai noodles)
300 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm)
30 g vegetable oil
2 shallots, peeled and halved
3 cloves garlic, peeled
100 g bean sprouts, plus extra for garnish
50 g Chinese chives or spring onion greens, cut into 3 cm lengths
50 g spring onions, white parts, sliced (optional, for extra crunch)
50 g roasted peanuts, roughly chopped, for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish
60 g tamarind paste (seedless)
50 g palm sugar, roughly chopped
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
10 g sriracha or other chili sauce (optional, for heat)
50 g water

Instructions

Place rice noodles in a large bowl, cover with hot water, and soak for 15-20 minutes, or until al dente. Drain and set aside.
Press the tofu to remove excess water. Cut into 1.5 cm cubes.
Prepare Pad Thai Sauce: Add tamarind paste, palm sugar, soy sauce, rice vinegar, sriracha (if using), and 50 g water to the clean Thermomix bowl. Cook 3 min / 80°C / Speed 2 to dissolve sugar and combine. Transfer sauce to a separate bowl and set aside. Clean and dry the Thermomix bowl.
Add 30 g vegetable oil to the Thermomix bowl. Heat 3 min / 120°C / Speed 1.
Add tofu cubes to the bowl. Sauté 8-10 min / 120°C / Reverse / Speed 1, or until golden. Remove tofu and set aside.
Without cleaning the bowl, add shallots and garlic. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 10 g oil (if needed, if bowl is dry after tofu). Sauté 3 min / 120°C / Speed 1.
Add the drained rice noodles, sautéed tofu, bean sprouts, Chinese chives, and spring onion whites to the bowl.
Pour the prepared Pad Thai sauce over the ingredients in the bowl.
Cook 3-4 min / 90°C / Reverse / Speed 2, or until heated through and well combined. Ensure noodles are not sticking.
Pause and scrape down the sides and bottom of the bowl with the spatula. Check consistency and adjust liquid if needed (add a splash of water if too dry).
Continue cooking 1 min / 90°C / Reverse / Speed 1-2 to settle and prevent sticking.
Serve immediately, garnished with extra bean sprouts, chopped peanuts, fresh coriander, and lime wedges.

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