Stir-Fried Pad Thai Noodles with Tamarind Sauce

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

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 noodles (vegetarian) ready in about 40 minutes blends dried rice noodles, vegetable oil, garlic cloves, minced 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 400 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 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable but not fully soft, then drain.
  2. 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.
  3. 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.
  4. Step 4: Add 6 oz cubed firm tofu and cook for 3-4 minutes until edges are golden and crisp.
  5. Step 5: Push tofu to one side of the wok and crack in 2 large eggs, scrambling quickly until just set.
  6. 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.
  7. Step 7: Toss in 1 cup bean sprouts and 3 sliced green onions, cooking for an additional 1 minute to lightly wilt.
  8. Step 8: Serve immediately topped with 1/4 cup crushed roasted peanuts and lime wedges on the side for squeezing.

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Frequently asked questions

How long does Stir-Fried Pad Thai Noodles with Tamarind 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 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 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 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 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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