Vegetarian Pad Thai Noodles

Name: Vegetarian Pad Thai Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 200 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes; 30 g roasted peanuts, unsalted; 2 cloves garlic; 1 shallot (or 1/4 small onion); 20 g vegetable oil; 100 g carrots, julienned or thinly sliced; 100 g bean sprouts; 2 spring onions, sliced into 2 cm pieces; 1 lime, cut into wedges, for serving; Fresh coriander, chopped, for serving; 50 g tamarind paste; 40 g brown sugar (or coconut sugar); 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 5 g sriracha or chilli flakes (optional, adjust to taste); 50 g water

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
200 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes
30 g roasted peanuts, unsalted
2 cloves garlic
1 shallot (or 1/4 small onion)
20 g vegetable oil
100 g carrots, julienned or thinly sliced
100 g bean sprouts
2 spring onions, sliced into 2 cm pieces
1 lime, cut into wedges, for serving
Fresh coriander, chopped, for serving
50 g tamarind paste
40 g brown sugar (or coconut sugar)
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
5 g sriracha or chilli flakes (optional, adjust to taste)
50 g water

Instructions

Place the dried rice noodles in a large bowl and cover with hot water. Let them soak for 10-15 minutes, or until pliable but still firm. Drain thoroughly and set aside.
Add the roasted peanuts to a clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer the chopped peanuts to a small bowl and set aside.
Add garlic and shallot (or onion) to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add the diced tofu to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse. This will lightly brown the tofu. For crispier tofu, you may pan-fry it separately.
Add the tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and 50 g water to the bowl. Cook 3 min / 90°C / Speed 2.
Add the julienned carrots to the bowl. Cook 3 min / 90°C / Speed 1 / Reverse.
Add the drained rice noodles, bean sprouts, and sliced spring onions to the bowl. Mix gently 2 min / 90°C / Speed 1 / Reverse, ensuring the noodles are separated and coated with the sauce.
Check the consistency and taste. If too dry, add a splash of hot water. Mix for a final 1 min / 90°C / Speed 1 / Reverse to ensure everything is well combined and heated through.
Transfer the Pad Thai to serving plates. Garnish generously with the chopped peanuts, fresh coriander, and serve immediately with lime wedges.

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