Authentic Vegetable Pad Thai

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Rice noodles stir-fried with tofu, bean sprouts, and a tangy-sweet tamarind sauce, echoing the vibrant street food of Thailand. This Asian recipe (vegan, gluten-free), ready in about 32 minutes, pairs rice noodles, firm tofu, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 1 cup, pressed and cubed firm tofu
• 2 cups bean sprouts
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 1/4 cup, chopped roasted peanuts
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Soak 8 oz rice noodles in warm water for 15 minutes until pliable, then drain. Heat 2 tbsp vegetable oil in a wok over medium-high heat.
2. Step 2: Add 1 cup cubed tofu and stir-fry for 4 minutes until golden on all sides; remove and set aside.
3. Step 3: In a bowl, whisk together 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice to make the sauce. Pour into the wok and simmer for 2 minutes until thickened.
4. Step 4: Add drained rice noodles and 2 cups bean sprouts to the wok, tossing to coat with sauce for 3 minutes. Stir in the cooked tofu and cook for 1 minute until heated through. Garnish with 1/4 cup chopped roasted peanuts and 2 tbsp chopped cilantro before serving.