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 tofu, pressed and cut into 1.5 cm cubes; 2 tbsp vegetable oil (for pan-frying tofu); 2 cloves garlic; 2 shallots, peeled; 30 g vegetable oil (for Thermomix); 60 g tamarind paste; 50 g brown sugar; 60 g soy sauce (or tamari for gluten-free); 50 g water; 1 tsp sriracha or chilli flakes (optional, for heat); 1 carrot, peeled and julienned; 1 red bell pepper, deseeded and thinly sliced; 150 g fresh bean sprouts, divided; 3 spring onions, sliced into 2 cm pieces, divided; 50 g roasted peanuts, roughly chopped, divided; 2 limes, cut into wedges, for serving; Fresh coriander, for garnish (optional)

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 tofu, pressed and cut into 1.5 cm cubes
2 tbsp vegetable oil (for pan-frying tofu)
2 cloves garlic
2 shallots, peeled
30 g vegetable oil (for Thermomix)
60 g tamarind paste
50 g brown sugar
60 g soy sauce (or tamari for gluten-free)
50 g water
1 tsp sriracha or chilli flakes (optional, for heat)
1 carrot, peeled and julienned
1 red bell pepper, deseeded and thinly sliced
150 g fresh bean sprouts, divided
3 spring onions, sliced into 2 cm pieces, divided
50 g roasted peanuts, roughly chopped, divided
2 limes, cut into wedges, for serving
Fresh coriander, for garnish (optional)

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.
While noodles soak, heat 2 tbsp vegetable oil in a large non-stick pan over medium-high heat. Add tofu cubes and pan-fry for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from pan and set aside.
Add garlic and shallots to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides.
Add tamarind paste, brown sugar, soy sauce, water, and sriracha (if using) to the bowl. Cook 8 min / 95°C / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
Add julienned carrot and sliced red bell pepper to the bowl. Cook 4 min / 95°C / Speed 2 / Reverse. Scrape down sides of bowl.
Add the drained rice noodles, pan-fried tofu, half of the bean sprouts, and half of the spring onions to the bowl. Gently combine 2 min / 90°C / Speed 2 / Reverse. If needed, pause and use the spatula to gently fold the ingredients.
Transfer the Pad Thai to a large serving platter. Garnish with the remaining fresh bean sprouts, spring onions, chopped roasted peanuts, and fresh coriander (if using). Serve immediately with lime wedges on the side.

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