Thai-Inspired Pad Thai with Tofu and Peas

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

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 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 recipe, 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.

Prep: 15 min Cook: 10 min Serves 2 Thai cuisine 420 cal/serving

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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

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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.