Pad Thai Stir-Fried Rice Noodles with Tamarind and Tofu

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

Classic Thai stir-fried rice noodles tossed with tamarind sauce, crispy tofu, bean sprouts, and crushed peanuts. 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 450 calories and feeds 4, 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: 20 min Cook: 15 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 8 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same wok, add 1 tbsp vegetable oil and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant. Push garlic to the side and pour in 2 lightly beaten eggs, scrambling until just set.
  3. Step 3: Drain 8 oz soaked rice noodles and add to the wok. Pour in a sauce made by mixing 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar. Toss everything together for 2-3 minutes until noodles are tender and coated in sauce.
  4. Step 4: Return the tofu to the wok with 1 cup bean sprouts and 3 chopped scallions. Toss briefly to combine and heat through.
  5. Step 5: Plate the Pad Thai and garnish with 1/4 cup crushed roasted peanuts, lime wedges, and 1 tsp dried chili flakes if desired for heat.

Frequently asked questions

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

Total time is about 35 minutes (20 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 Tofu?

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 rice noodles from drying out.

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

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 Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu 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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