Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

This vibrant Pad Thai features rice noodles tossed in a tangy tamarind and peanut sauce, garnished with fresh herbs and crunchy peanuts. This Thai-inspired noodle recipe (vegetarian), ready in about 40 minutes, pairs rice noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
3 tbsp vegetable oil
3 minced garlic cloves
2 thinly sliced shallots
6 oz diced firm tofu
2 large eggs
1 cup bean sprouts
3 sliced scallions
1/4 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
4 lime wedges
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1/4 cup water
1/2 tsp chili flakes

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, 1/4 cup water, and 1/2 tsp chili flakes until sugar dissolves to create the sauce.
Step 3: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, sautéing for 1 minute until fragrant.
Step 4: Add 6 oz diced firm tofu and cook for 3-4 minutes until edges turn golden.
Step 5: Push tofu to the side and crack in 2 large eggs, scrambling gently for 1-2 minutes until just set.
Step 6: Add drained rice noodles and pour the tamarind sauce over them. Toss everything together for 2-3 minutes until noodles are coated and heated through.
Step 7: Stir in 1 cup bean sprouts and 3 sliced scallions, cooking for another minute until slightly wilted.
Step 8: Remove from heat and serve garnished with 1/4 cup chopped roasted peanuts, 1/4 cup chopped fresh cilantro, and 4 lime wedges for squeezing.