Stir-Fried Pad Thai with Tamarind and Peanuts

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

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

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain well.
  2. 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.
  3. Step 3: Add 3 minced garlic cloves and 2 thinly sliced shallots to the wok, sauté for 1 minute until fragrant but not browned.
  4. 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.
  5. 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.
  6. Step 6: Stir in 1 cup bean sprouts and 3 chopped green onions, cooking for 1 minute until slightly softened.
  7. 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.

Frequently asked questions

How long does Stir-Fried Pad Thai with Tamarind and Peanuts take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Pad Thai with Tamarind and Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Pad Thai with Tamarind and Peanuts?

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 with Tamarind and Peanuts 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 with Tamarind and Peanuts gluten free option?

Yes — this recipe is tagged gluten free option, 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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