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 stick noodles; 20 g peanuts, roasted, unsalted; 20 g vegetable oil; 2 shallots, peeled, halved; 2 cloves garlic, peeled; 300 g firm tofu, pressed and diced into 1.5 cm cubes; 80 g water; 50 g tamarind paste; 40 g soy sauce (or tamari for gluten-free); 30 g brown sugar; 10 g sriracha or mild chilli sauce (optional, adjust to taste); 1 carrot, peeled, julienned or finely sliced; 1 red bell pepper, deseeded, thinly sliced; 100 g bean sprouts; 50 g fresh chives, cut into 3 cm lengths; 2 spring onions, green parts thinly sliced, 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 stick noodles
20 g peanuts, roasted, unsalted
20 g vegetable oil
2 shallots, peeled, halved
2 cloves garlic, peeled
300 g firm tofu, pressed and diced into 1.5 cm cubes
80 g water
50 g tamarind paste
40 g soy sauce (or tamari for gluten-free)
30 g brown sugar
10 g sriracha or mild chilli sauce (optional, adjust to taste)
1 carrot, peeled, julienned or finely sliced
1 red bell pepper, deseeded, thinly sliced
100 g bean sprouts
50 g fresh chives, cut into 3 cm lengths
2 spring onions, green parts thinly sliced, for garnish
1 lime, cut into wedges, for serving

Instructions

Place dried 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 the clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides.
Add diced tofu to the bowl. Sauté 8 min / 120°C / Reverse / Speed 1. Transfer tofu to a separate bowl and set aside.
Add water, tamarind paste, soy sauce, brown sugar, and sriracha (if using) to the Thermomix bowl. Cook 5 min / 98°C / Speed 2, with the simmering basket placed on the lid instead of the measuring cup to allow for evaporation.
Add julienned carrot and sliced red bell pepper to the bowl. Cook 3 min / 95°C / Reverse / Speed 1.
Add the pre-soaked and drained noodles and the sautéed tofu to the bowl. Mix 1 min / 90°C / Reverse / Speed 2. Ensure noodles are well coated with sauce. If mixture is too thick, add a tablespoon of hot water.
Add bean sprouts and chives to the bowl. Mix 30 sec / 90°C / Reverse / Speed 1-2 to combine gently. Ensure not to overmix to keep sprouts crunchy.
Serve immediately, garnished with chopped peanuts, sliced spring onions, and lime wedges.

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