Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g flat rice noodles (Pad Thai noodles); 20 g vegetable oil; 2 shallots, peeled and halved; 2 cloves garlic, peeled; 200 g firm tofu, pressed and pan-fried until golden, then cubed; 50 g tamarind paste; 50 g light brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g fresh lime juice; 10 g sriracha (optional, for heat); 100 g carrots, julienned or thinly sliced; 50 g red bell pepper, thinly sliced (optional); 150 g bean sprouts; 30 g fresh chives, chopped into 2-3 cm pieces; 50 g roasted peanuts, roughly chopped, for garnish; Fresh cilantro, chopped, for garnish; Lime wedges, for serving

Thermomix recipe: Vegetarian Pad Thai. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g flat rice noodles (Pad Thai noodles)
20 g vegetable oil
2 shallots, peeled and halved
2 cloves garlic, peeled
200 g firm tofu, pressed and pan-fried until golden, then cubed
50 g tamarind paste
50 g light brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g fresh lime juice
10 g sriracha (optional, for heat)
100 g carrots, julienned or thinly sliced
50 g red bell pepper, thinly sliced (optional)
150 g bean sprouts
30 g fresh chives, chopped into 2-3 cm pieces
50 g roasted peanuts, roughly chopped, for garnish
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Instructions

Place rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Place shallots and garlic in the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for some evaporation.
Add tamarind paste, brown sugar, soy sauce, lime juice, and sriracha (if using) to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse). This will dissolve the sugar and combine the sauce ingredients.
Add the julienned carrots and red bell pepper (if using) to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse).
Add the drained rice noodles, pan-fried tofu cubes, and bean sprouts to the bowl. Insert the butterfly whisk. Cook 4 min / 90°C / Speed 1 (Reverse), ensuring the noodles are gently separated and coated with the sauce. Pause halfway through to scrape down the sides and bottom of the bowl if needed, ensuring even distribution.
Add the chopped fresh chives. Cook 1 min / 90°C / Speed 1 (Reverse) to gently incorporate.
Transfer the Pad Thai immediately to serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and serve with lime wedges.
For easy cleaning, immediately rinse the bowl with warm water and a drop of detergent, then run 10 sec / Speed 6.

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