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); 200 g firm tofu, pressed and cut into 1.5 cm cubes; 2 tbsp neutral oil (e.g., sunflower, canola), plus extra for pan-frying tofu; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 100 g carrots, peeled and julienned or thinly sliced; 1 red bell pepper, deseeded and thinly sliced; 100 g bean sprouts; 50 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish; 3 spring onions, green parts sliced, white parts roughly chopped; Fresh lime wedges, for serving; Fresh coriander, chopped, for garnish; Chili flakes (optional), for serving; For the Pad Thai Sauce:; 60 g palm sugar (or brown sugar); 60 g tamarind paste (seedless); 60 g soy sauce (or tamari for gluten-free); 30 g water; 15 g fresh lime juice

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)
200 g firm tofu, pressed and cut into 1.5 cm cubes
2 tbsp neutral oil (e.g., sunflower, canola), plus extra for pan-frying tofu
2 shallots, peeled and halved
3 cloves garlic, peeled
100 g carrots, peeled and julienned or thinly sliced
1 red bell pepper, deseeded and thinly sliced
100 g bean sprouts
50 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish
3 spring onions, green parts sliced, white parts roughly chopped
Fresh lime wedges, for serving
Fresh coriander, chopped, for garnish
Chili flakes (optional), for serving
For the Pad Thai Sauce:
60 g palm sugar (or brown sugar)
60 g tamarind paste (seedless)
60 g soy sauce (or tamari for gluten-free)
30 g water
15 g fresh lime juice

Instructions

Place rice noodles in a large bowl. Pour hot water over them until fully submerged. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
While noodles soak, heat 1-2 tablespoons of oil in a frying pan over medium-high heat. Add the pressed and cubed tofu and pan-fry until golden brown and crispy on all sides. Remove from pan and set aside.
Add palm sugar, tamarind paste, soy sauce, water, and lime juice to the Thermomix bowl. Cook 5 min / 90°C / Speed 2. Pour the sauce into a separate bowl and set aside. Clean and dry the Thermomix bowl.
Add shallots and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 2 tablespoons of neutral oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add carrots and red bell pepper to the bowl. Sauté 5 min / 120°C / Speed 1 Reverse. Scrape down sides of bowl.
Add the prepared Pad Thai sauce and the soaked, drained rice noodles to the bowl. Cook 5 min / 95°C / Speed 2 Reverse, using the simmering basket on the lid instead of the measuring cup to allow some steam to escape.
Pause, scrape down sides and bottom of the bowl to ensure no noodles are sticking. Check the consistency and adjust with a splash of water if too dry. Continue cooking 3 min / 95°C / Speed 2 Reverse, with the simmering basket on the lid.
Add bean sprouts, pan-fried tofu, chopped roasted peanuts, and sliced spring onion greens to the bowl. Mix gently 1 min / 90°C / Speed 1 Reverse.
Transfer the Pad Thai to serving plates. Garnish with extra chopped peanuts, fresh coriander, and a lime wedge. Serve immediately with chili flakes, if desired.

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