Vegetarian Pad Thai Noodles

Name: Vegetarian Pad Thai Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flat rice noodles (approx. 5 mm wide); 200 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm); 30 g roasted peanuts, unsalted; 30 g vegetable oil, divided; 2 cloves garlic; 2 shallots, peeled; 100 g carrots, julienned or finely sliced; 100 g red bell pepper, thinly sliced; 100 g bean sprouts; 50 g fresh chives, cut into 2-3 cm pieces; 50 g spring onions, sliced into 2-3 cm pieces; 2 limes, cut into wedges, for serving; For the Pad Thai Sauce:; 60 g tamarind paste (seedless); 60 g brown sugar; 60 g soy sauce or tamari (for gluten-free); 30 g fresh lime juice; 1-2 tsp sriracha or chili flakes (optional, for heat)

Thermomix recipe: Vegetarian Pad Thai Noodles. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g flat rice noodles (approx. 5 mm wide)
200 g firm or extra-firm tofu, pressed and cubed (approx. 1.5 cm)
30 g roasted peanuts, unsalted
30 g vegetable oil, divided
2 cloves garlic
2 shallots, peeled
100 g carrots, julienned or finely sliced
100 g red bell pepper, thinly sliced
100 g bean sprouts
50 g fresh chives, cut into 2-3 cm pieces
50 g spring onions, sliced into 2-3 cm pieces
2 limes, cut into wedges, for serving
For the Pad Thai Sauce:
60 g tamarind paste (seedless)
60 g brown sugar
60 g soy sauce or tamari (for gluten-free)
30 g fresh lime juice
1-2 tsp sriracha or chili flakes (optional, for heat)

Instructions

Place rice noodles in a large bowl and cover with hot tap water. Let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
While noodles soak, press excess water from tofu. Cut into 1.5 cm cubes. In a separate pan, heat 15 g of vegetable oil over medium-high heat and pan-fry tofu until golden brown and crispy on all sides. Alternatively, air-fry until crispy. Set aside.
Place roasted peanuts into the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add tamarind paste, brown sugar, soy sauce, lime juice, and sriracha (if using) to the clean Thermomix bowl. Mix 10 sec / Speed 4. Transfer sauce to a small bowl and set aside.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 15 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
Add julienned carrots and sliced red bell pepper to the bowl. Cook 5 min / 100°C / Speed 1 (Reverse).
Add the drained rice noodles, pan-fried tofu, and the prepared Pad Thai sauce to the bowl. Using the butterfly whisk, gently mix 3 min / 90°C / Speed 1 (Reverse). Ensure all ingredients are well combined and heated through. Pause and scrape down sides if needed.
Add bean sprouts, chives, and spring onions to the bowl. Gently mix 1 min / 90°C / Speed 1 (Reverse) to combine without overcooking the fresh vegetables.
Transfer the Pad Thai to serving plates. Garnish generously with chopped peanuts and serve immediately with fresh lime wedges.

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