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; 300 g firm tofu, pressed and cubed (1.5 cm); 50 g roasted peanuts, unsalted; 2 cloves garlic, peeled; 2 shallots, peeled; 30 g neutral oil (e.g., sunflower, canola); 40 g tamarind paste; 60 g soy sauce (or tamari for gluten-free); 50 g brown sugar; 30 g fresh lime juice (approx. 1 lime); 1 tsp sriracha or 1/2 tsp chilli flakes (adjust to taste); 100 g carrot, julienned; 100 g red bell pepper, sliced thinly; 100 g fresh bean sprouts; 2 spring onions, sliced into 2 cm pieces; 2 tbsp fresh garlic chives, chopped (or regular chives); 500 g water (for steaming); 50 g water (optional, for noodles)

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
300 g firm tofu, pressed and cubed (1.5 cm)
50 g roasted peanuts, unsalted
2 cloves garlic, peeled
2 shallots, peeled
30 g neutral oil (e.g., sunflower, canola)
40 g tamarind paste
60 g soy sauce (or tamari for gluten-free)
50 g brown sugar
30 g fresh lime juice (approx. 1 lime)
1 tsp sriracha or 1/2 tsp chilli flakes (adjust to taste)
100 g carrot, julienned
100 g red bell pepper, sliced thinly
100 g fresh bean sprouts
2 spring onions, sliced into 2 cm pieces
2 tbsp fresh garlic chives, chopped (or regular chives)
500 g water (for steaming)
50 g water (optional, for noodles)

Instructions

Place the dried rice noodles in a large heatproof bowl. Cover with hot water and let them soak for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
Press the firm tofu to remove excess water, then cut into 1.5 cm cubes.
Place 500 g water into the mixing bowl. Place the tofu cubes, julienned carrot, and sliced red bell pepper into the Varoma dish. Place the Varoma onto the mixing bowl. Steam 15 min / Varoma / Speed 2. Carefully remove the Varoma and set the steamed ingredients aside. Discard the water from the mixing bowl and clean it.
Place 50 g roasted peanuts into the clean, dry mixing bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
Place 2 cloves garlic and 2 shallots into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g neutral oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
Add 40 g tamarind paste, 60 g soy sauce, 50 g brown sugar, 30 g lime juice, and 1 tsp sriracha to the mixing bowl. Cook 3 min / 90°C / Speed 2 to dissolve the sugar and combine the sauce.
Add the drained rice noodles, steamed tofu, carrot, and red bell pepper to the mixing bowl with the sauce. Insert the butterfly whisk. Cook 4 min / 90°C / Reverse / Speed 1, or until the noodles are tender and well coated. If the mixture seems too dry, add 50 g water.
Add 100 g fresh bean sprouts, 2 sliced spring onions, and 2 tbsp chopped garlic chives to the mixing bowl. Mix 30 sec / Reverse / Speed 1 to combine gently.
Serve immediately, garnished with the chopped peanuts and fresh lime wedges.

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