Stir-Fried Pad Thai with Tamarind and Peanuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

A vibrant Thai noodle dish featuring rice noodles stir-fried with tamarind sauce, crunchy peanuts, and fresh lime. This Thai-inspired noodle recipe (gluten free option, vegetarian), ready in about 40 minutes, pairs rice noodles, vegetable oil, firm tofu, cubed 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 rice, quinoa, or a quick salad. 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
2 tbsp vegetable oil
6 oz firm tofu, cubed
3 garlic cloves, minced
2 shallots, thinly sliced
2 large eggs
1 cup bean sprouts
3 stalks green onions, chopped
1/4 cup crushed roasted peanuts
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
4 lime wedges
1/2 tsp red chili flakes

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 6 oz cubed firm tofu and cook for 4-5 minutes, stirring frequently until golden on all sides.
Step 3: Add 3 minced garlic cloves and 2 thinly sliced shallots to the wok, sauté for 1 minute until fragrant but not browned.
Step 4: Push tofu and aromatics to one side, crack 2 large eggs into the clear side of the wok and scramble gently until just set, about 1 minute.
Step 5: Add drained noodles, 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1/2 tsp red chili flakes. Toss vigorously for 2-3 minutes until noodles are coated and heated through.
Step 6: Stir in 1 cup bean sprouts and 3 chopped green onions, cooking for 1 minute until slightly softened.
Step 7: Remove from heat and transfer to plates, garnishing each serving with 1/4 cup crushed roasted peanuts and a lime wedge for squeezing over before eating.