Stir-Fried Pad Thai with Tofu and Peanuts

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 quick and flavorful Pad Thai dish featuring tofu, crunchy peanuts, and tangy tamarind sauce, ready in under 30 minutes for an easy weeknight dinner. This Thai-inspired meal-prep recipe (vegetarian option), ready in about 28 minutes, pairs rice noodles, extra-virgin olive oil, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 18 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

8 oz rice noodles
3 tbsp extra-virgin olive oil
7 oz, cubed into 1/2-inch pieces firm tofu
3 cloves, minced garlic cloves
1 small, thinly sliced shallot
2 large eggs
1 cup bean sprouts
3, chopped green onions
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp brown sugar
1 tbsp, freshly squeezed lime juice
1/4 cup crushed peanuts
1/2 tsp (optional) red chili flakes
1/4 cup, for garnish cilantro leaves

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 10 minutes until pliable, then drain.
Step 2: Heat 3 tbsp olive oil in a large wok or skillet over medium-high heat. Add 7 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden brown on all sides.
Step 3: Stir in 3 minced garlic cloves and 1 small thinly sliced shallot, sautéing for 1 minute until fragrant.
Step 4: Push tofu mixture to the side; crack 2 large eggs into the pan and scramble for 1-2 minutes until just set.
Step 5: Add drained rice noodles, 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp brown sugar, and 1 tbsp lime juice. Toss everything together and cook for 3-4 minutes until noodles are soft and sauce coats them evenly.
Step 6: Stir in 1 cup bean sprouts and 3 chopped green onions, cooking for 1 additional minute.
Step 7: Remove from heat, sprinkle 1/4 cup crushed peanuts, 1/2 tsp red chili flakes if using, and 1/4 cup cilantro leaves on top before serving.