Sticky Tofu Pad Thai with Peanut Sauce

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A protein-packed, affordable twist on pad Thai using tofu, crispy noodles, and a creamy peanut sauce for a Thai-inspired feast. This Thai recipe (vegetarian), ready in about 45 minutes, pairs rice noodles, tofu, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 1 package (8 oz) rice noodles
• 1 block (14 oz) tofu
• 2 tbsp peanut butter
• 2 tbsp coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 2 cloves garlic
• 1/2 tsp chili flakes
• 1/2 cup bean sprouts
• 1 lime
• 1/2 cup cooked rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Soak 8 oz rice noodles in warm water for 10 minutes until softened. Drain and set aside.
2. Step 2: In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 1/2 tsp chili flakes and 1 tbsp soy sauce, stirring to coat the noodles.
3. Step 3: Crumble 14 oz firm tofu into the skillet and cook for 5 minutes until golden. Add 1/2 cup bean sprouts and 1 tbsp lime juice, stirring until warmed through.
4. Step 4: In a small bowl, mix 2 tbsp peanut butter, 2 tbsp coconut milk, and 1 tbsp soy sauce until smooth. Serve the noodle dish over 1/2 cup cooked rice, drizzled with peanut sauce, and garnished with lime wedges.