Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g flat rice noodles (Pad Thai noodles); 200 g firm or extra-firm tofu, pressed and cubed; 30 g vegetable oil (for pan-frying tofu, plus 20g for Thermomix); 2 shallots, peeled and halved; 3 cloves garlic, peeled; 60 g tamarind paste; 60 g light brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g rice vinegar; 10 g sriracha or 1/2 tsp chilli flakes (optional, for heat); 150 g bean sprouts, divided; 50 g fresh chives, cut into 3 cm pieces, divided; 50 g roasted peanuts, crushed, for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish

Thermomix recipe: Vegetarian Pad Thai. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g flat rice noodles (Pad Thai noodles)
200 g firm or extra-firm tofu, pressed and cubed
30 g vegetable oil (for pan-frying tofu, plus 20g for Thermomix)
2 shallots, peeled and halved
3 cloves garlic, peeled
60 g tamarind paste
60 g light brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g rice vinegar
10 g sriracha or 1/2 tsp chilli flakes (optional, for heat)
150 g bean sprouts, divided
50 g fresh chives, cut into 3 cm pieces, divided
50 g roasted peanuts, crushed, for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish

Instructions

Soak the rice noodles in a large bowl of hot water for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
While noodles soak, press excess water from the tofu. Cut into 1.5 cm cubes. Heat 30 g vegetable oil in a frying pan over medium-high heat. Pan-fry tofu until golden brown and crispy on all sides. Remove and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add tamarind paste, brown sugar, soy sauce, rice vinegar, and sriracha/chilli flakes (if using) to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow some evaporation and prevent splatter.
Check the sauce consistency and scrape down the sides. If the sauce is too thick, add 10-20 g water. Insert the butterfly whisk.
Add the drained rice noodles, half of the bean sprouts (75 g), half of the chives (25 g), and the pan-fried tofu to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse).
Carefully remove the butterfly whisk. Gently stir the Pad Thai with the spatula to ensure everything is well combined. Serve immediately.
Garnish each serving with the remaining fresh bean sprouts, chives, crushed roasted peanuts, and a lime wedge. Serve with fresh coriander on the side.

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