Pad Thai Stir-Fried Rice Noodles with Tamarind and Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A beloved Thai street food classic featuring rice noodles stir-fried with tamarind sauce, crunchy peanuts, and fresh herbs. This Thai-inspired noodle recipe (vegetarian), ready in about 55 minutes, pairs dry rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 40 min Cook: 15 min Serves 3 Thai cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 ounces dry rice noodles in warm water for 30 minutes until softened, then drain and set aside.
  2. Step 2: Heat 3 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 6 ounces cubed firm tofu and stir-fry for 3 minutes until lightly golden on all sides.
  4. Step 4: Push tofu to the side and crack in 2 large eggs, scrambling them gently until just set, then mix with tofu.
  5. Step 5: Add the drained noodles along with 2 tablespoons tamarind paste, 2 tablespoons fish sauce, and 1 tablespoon palm sugar. Stir-fry for 3-4 minutes until noodles are evenly coated and heated through.
  6. Step 6: Toss in 1 cup bean sprouts and 3 chopped green onions, cooking for an additional minute to slightly soften the sprouts.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped roasted peanuts, 1/4 cup fresh cilantro leaves, and lime wedges to squeeze over before eating.

Frequently asked questions

How long does Pad Thai Stir-Fried Rice Noodles with Tamarind and Peanuts take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pad Thai Stir-Fried Rice Noodles with Tamarind and Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry rice noodles from drying out.

Can I substitute ingredients in Pad Thai Stir-Fried Rice Noodles with Tamarind and Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pad Thai Stir-Fried Rice Noodles with Tamarind and Peanuts for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pad Thai Stir-Fried Rice Noodles with Tamarind and Peanuts vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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