Pad Thai Stir-Fried Rice Noodles with Tofu and Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Thai street food featuring stir-fried rice noodles tossed with crispy tofu, fresh bean sprouts, and a tangy tamarind-peanut sauce. This thai-inspired thai (vegetarian) ready in about 50 minutes pairs dry rice noodles, cubed firm tofu, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.1 (14 ratings) Prep: 35 min Cook: 15 min Serves 4 Thai cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz dry rice noodles in warm water for 30 minutes until pliable, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until hot. Add 7 oz cubed firm tofu and stir-fry for 5 minutes until golden and crispy on all sides; remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok and sauté 3 minced garlic cloves for 30 seconds until fragrant.
  4. Step 4: Crack 2 large eggs into the wok and scramble quickly, stirring constantly until just set.
  5. Step 5: Add the drained noodles, 2 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp palm sugar to the wok; toss vigorously for 3-4 minutes until noodles are coated and heated through.
  6. Step 6: Return the crispy tofu to the wok along with 1 cup bean sprouts and 3 sliced green onions; stir-fry for 1 minute until slightly wilted.
  7. Step 7: Transfer to serving plates and sprinkle 1/4 cup crushed roasted peanuts on top. Serve with 4 lime wedges to squeeze over for a bright finish.

Frequently asked questions

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

Total time is about 50 minutes (35 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 Tofu 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 Tofu 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 Tofu and Peanuts 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 Tofu 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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