Stir-Fried Pad Thai Noodles with Tamarind Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

A classic Thai noodle dish stir-fried with tamarind sauce, crunchy peanuts, fresh bean sprouts, and egg for a harmonious balance of sweet, sour, and savory flavors. This Thai-inspired noodle recipe (vegetarian), ready in about 40 minutes, pairs dried rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

8 oz dried rice noodles
2 tbsp vegetable oil
3 garlic cloves, minced
6 oz firm tofu, cubed
2 large eggs
1 cup bean sprouts
3 green onions, sliced
1/4 cup crushed roasted peanuts
2 tbsp tamarind paste
3 tbsp fish sauce
1 tbsp palm sugar
for serving lime wedges

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Instructions

Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable but not fully soft, then drain.
Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, and 1 tbsp palm sugar until sugar dissolves; set aside.
Step 3: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 6 oz cubed firm tofu and cook for 3-4 minutes until edges are golden and crisp.
Step 5: Push tofu to one side of the wok and crack in 2 large eggs, scrambling quickly until just set.
Step 6: Add the drained noodles and the tamarind sauce mixture to the wok. Stir-fry everything together for 3-4 minutes until noodles are coated, heated through, and beginning to soften.
Step 7: Toss in 1 cup bean sprouts and 3 sliced green onions, cooking for an additional 1 minute to lightly wilt.
Step 8: Serve immediately topped with 1/4 cup crushed roasted peanuts and lime wedges on the side for squeezing.