Pad Thai with Tamarind-Peanut Sauce and Tofu

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

A stir-fried noodle dish featuring chewy rice noodles tossed with tofu, crunchy peanuts, and a tangy tamarind sauce. This Thai-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs dried 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 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 7 oz cubed firm tofu and sauté for 4-5 minutes until golden on all sides; remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil and 3 minced garlic cloves to the pan; stir-fry for 30 seconds until aromatic. Pour in 1 lightly beaten egg and scramble quickly.
  4. Step 4: Add the soaked noodles, 2 tbsp tamarind paste, 2 tbsp fish sauce, and 2 tbsp palm sugar; toss constantly for 3-4 minutes until the noodles absorb the sauce and become tender.
  5. Step 5: Return the tofu to the pan, add 1 cup bean sprouts and 3 sliced green onions, tossing for another minute until heated through.
  6. Step 6: Serve topped with 1/4 cup chopped roasted peanuts, lime wedges, and 1/2 tsp red chili flakes if desired for heat.

Frequently asked questions

How long does Pad Thai with Tamarind-Peanut Sauce and Tofu take to make?

Total time is about 35 minutes (25 min prep + 10 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 with Tamarind-Peanut Sauce 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 dried rice noodles from drying out.

Can I substitute ingredients in Pad Thai with Tamarind-Peanut Sauce 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 with Tamarind-Peanut Sauce and Tofu 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 with Tamarind-Peanut Sauce 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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