Thai-Style Pad Thai with Tamarind and Peanuts

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

A vibrant stir-fried noodle dish with a tangy tamarind sauce, crunchy peanuts, and fresh herbs that brings the street flavors of Thailand right to your kitchen. This thai-inspired street food ready in about 50 minutes pairs rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.4 (14 ratings) Prep: 35 min Cook: 15 min Serves 4 Thai cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 30 minutes until pliable, then drain and set aside. In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp palm sugar, and 1/2 tsp red chili flakes until sugar dissolves.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 12 oz shrimp and sauté for 2 minutes until they start to turn pink. Add 1/2 cup cubed firm tofu and cook for another 2 minutes, stirring gently.
  4. Step 4: Push shrimp and tofu to the side of the pan. Crack 2 large eggs into the empty space and scramble quickly until just set.
  5. Step 5: Add the drained noodles and pour the tamarind sauce mixture over them. Toss and stir-fry for 3-4 minutes until noodles are evenly coated and heated through.
  6. Step 6: Stir in 1 cup bean sprouts and 3 chopped scallions, cooking for 1 minute just to wilt slightly.
  7. Step 7: Serve immediately topped with 1/4 cup chopped roasted peanuts and 4 fresh lime wedges for squeezing.

Frequently asked questions

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

Total time is about 50 minutes (35 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 Thai-Style 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 Thai-Style 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 Thai-Style 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.

What goes well with Thai-Style Pad Thai with Tamarind and Peanuts?

Thai street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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