Thai-Inspired Pad Thai with Tofu and Peas
A quick stir-fry of crispy tofu, rice noodles, and fresh vegetables in a tangy tamarind sauce, topped with peanuts and lime. This thai-inspired vegetarian ready in about 25 minutes pairs rice noodles, firm tofu, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 8 oz rice noodles
- 1 block (14 oz), cubed firm tofu
- 1 cup, frozen peas
- 2 large egg
- 2 tbsp tamarind paste
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 2 stalks, sliced green onions
- 1/4 cup, chopped peanuts
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook rice noodles according to package instructions, then drain and set aside. In a large skillet, heat 1 tbsp oil over medium-high heat. Add tofu cubes and sauté for 5 minutes until golden and crispy.
- Step 2: Push tofu to one side, crack eggs into the pan, and scramble for 2-3 minutes until just set. Add peas, green onions, and tamarind paste. Stir for 2 minutes until fragrant and heated through.
- Step 3: Add cooked noodles and 1/4 cup water to the skillet. Toss with soy sauce and rice vinegar until the sauce thickens and coats the noodles evenly. Remove from heat and stir in peanuts. Serve immediately with lime wedges.
Frequently asked questions
How long does Thai-Inspired Pad Thai with Tofu and Peas take to make?
Total time is about 25 minutes (15 min prep + 10 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 Thai-Inspired Pad Thai with Tofu and Peas?
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 Thai-Inspired Pad Thai with Tofu and Peas?
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 Thai-Inspired Pad Thai with Tofu and Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Thai-Inspired Pad Thai with Tofu and Peas 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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
