Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles (vegetarian) ready in about 40 minutes blends rice noodles, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
  2. 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.
  3. 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.
  4. Step 4: Add 6 oz diced firm tofu and cook for 3-4 minutes until edges turn golden.
  5. Step 5: Push tofu to the side and crack in 2 large eggs, scrambling gently for 1-2 minutes until just set.
  6. 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.
  7. Step 7: Stir in 1 cup bean sprouts and 3 sliced scallions, cooking for another minute until slightly wilted.
  8. 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.

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Frequently asked questions

How long does Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce?

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 Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce 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 Stir-Fried Pad Thai Noodles with Tamarind-Peanut Sauce 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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