Vegetarian Pad Thai Noodles

Name: Vegetarian Pad Thai Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g firm or extra-firm tofu, pressed and cubed (1-2 cm); 50 g roasted peanuts; 20 g fresh garlic chives, cut into 3 cm lengths; 2 spring onions, sliced into 3 cm lengths; 100 g bean sprouts; 1 small carrot, julienned; 2 shallots, peeled; 3 cloves garlic, peeled; 30 g vegetable oil; 60 g tamarind paste; 60 g light soy sauce (or tamari for gluten-free); 50 g brown sugar; 30 g fresh lime juice; 1-2 tsp sriracha or chilli flakes (optional, to taste); Lime wedges, for serving

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

Ingredients

200 g dried flat rice noodles
300 g firm or extra-firm tofu, pressed and cubed (1-2 cm)
50 g roasted peanuts
20 g fresh garlic chives, cut into 3 cm lengths
2 spring onions, sliced into 3 cm lengths
100 g bean sprouts
1 small carrot, julienned
2 shallots, peeled
3 cloves garlic, peeled
30 g vegetable oil
60 g tamarind paste
60 g light soy sauce (or tamari for gluten-free)
50 g brown sugar
30 g fresh lime juice
1-2 tsp sriracha or chilli flakes (optional, to taste)
Lime wedges, for serving

Instructions

Place the dried rice noodles in a large bowl and cover with hot tap water. Let them soak while you prepare the rest of the ingredients, about 15-20 minutes, until pliable but still firm. Drain well and set aside.
If desired, pan-fry or air-fry the pressed and cubed tofu until golden brown and slightly crispy. Set aside.
Add roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g vegetable oil. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
Add tamarind paste, soy sauce, brown sugar, lime juice, and sriracha (if using) to the bowl. Cook 3 min / 95°C / Speed 2. This will combine the sauce ingredients and dissolve the sugar.
Add the drained rice noodles, prepared tofu, garlic chives, spring onions, bean sprouts, and julienned carrot to the bowl. Mix 2 min / 90°C / Reverse / Speed 1.5, using the spatula through the lid opening to help combine if needed.
Taste and adjust seasoning if necessary. Mix for a final 30 sec / 90°C / Reverse / Speed 1 to ensure everything is well coated and warmed through.
Serve immediately, garnished with chopped peanuts and fresh lime wedges.

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