Pad Thai Stir-Fried Rice Noodles with Tofu and Peanuts

By AislePrompt Editorial · ·

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 developed and reviewed.

Classic Thai street food featuring stir-fried rice noodles tossed with crispy tofu, fresh bean sprouts, and a tangy tamarind-peanut sauce. This Thai recipe (vegetarian), ready in about 50 minutes, pairs dry 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 15 min Serves 4 Thai cuisine 410 cal/serving
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Ingredients

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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.

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