Tangy Tamarind Pad Thai with Tofu and Peanuts

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

A tangy and mildly sweet stir-fried noodle dish featuring tamarind sauce, crispy tofu, and crunchy peanuts for an irresistible texture contrast. This Thai-inspired curry recipe (vegetarian), ready in about 55 minutes, pairs dry rice noodles, firm tofu, cubed, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 40 min Cook: 15 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz dry rice noodles in warm water for 30 minutes until pliable, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 7 oz cubed firm tofu and fry for 4-5 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the same skillet. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Crack in 1 large egg and scramble gently until just set.
  4. Step 4: Add the drained noodles along with 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp lime juice. Toss continuously for 3-4 minutes until noodles are coated and heated through.
  5. Step 5: Stir in 3 chopped green onions, 1 cup bean sprouts, and the fried tofu cubes. Cook for another 1 minute, then remove from heat.
  6. Step 6: Plate the Pad Thai and garnish with 1/4 cup crushed roasted peanuts, 1 tsp red chili flakes, and 1/4 cup fresh cilantro leaves for a fresh finish.

Frequently asked questions

How long does Tangy Tamarind Pad Thai with Tofu and Peanuts take to make?

Total time is about 55 minutes (40 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 Tangy Tamarind Pad Thai with Tofu 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 dry rice noodles from drying out.

Can I substitute ingredients in Tangy Tamarind Pad Thai with Tofu 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 Tangy Tamarind Pad Thai with Tofu 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 Tangy Tamarind Pad Thai with Tofu and Peanuts 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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