Pad Thai-Inspired Stir-Fried Rice Noodles with Tofu and Peanuts

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Thai-inspired stir fry featuring tender rice noodles tossed with tofu, crushed peanuts, and a tangy tamarind sauce. This Thai-inspired noodle recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 25 min Cook: 10 min Serves 3 Thai cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz rice noodles
7 oz, cubed firm tofu
3 tbsp vegetable oil
3, minced garlic cloves
2, lightly beaten eggs
1 cup bean sprouts
3, sliced green onions
1/4 cup crushed roasted peanuts
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
for serving lime wedges

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable but still firm, then drain.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 7 oz cubed firm tofu and stir-fry for 5 minutes until golden on all sides, then remove tofu and set aside.
Step 3: Add remaining 1 tbsp vegetable oil and 3 minced garlic cloves to the wok, sauté for 30 seconds until fragrant.
Step 4: Push garlic to the side, pour in 2 lightly beaten eggs, and scramble gently until just set, about 1 minute.
Step 5: Add drained noodles, 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar, tossing continuously for 3-4 minutes until noodles are coated and heated through.
Step 6: Return tofu to the wok, add 1 cup bean sprouts and 3 sliced green onions, stir-frying for 1 minute until combined.
Step 7: Remove from heat, sprinkle 1/4 cup crushed roasted peanuts on top, and serve with lime wedges for squeezing.