Thai Vegetable Stir-Fry with Tamarind Sauce

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

A vibrant stir-fry with sweet-sour tamarind sauce and fresh herbs, inspired by Southeast Asian flavors. This thai-inspired asian ready in about 25 minutes blends broccoli florets, red bell pepper, snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Thai cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Whisk 3 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp palm sugar, and 1/4 cup water in a small bowl until sugar dissolves.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add 3 minced garlic cloves and 1 tbsp grated ginger; stir-fry 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry 3-4 minutes until crisp-tender.
  4. Step 4: Pour tamarind sauce mixture over vegetables, cook 2 minutes until sauce thickens and coats vegetables. Remove from heat, stir in 1/4 cup chopped cilantro and 1/4 cup chopped roasted peanuts. Serve immediately.

Frequently asked questions

How long does Thai Vegetable Stir-Fry with Tamarind Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Thai Vegetable Stir-Fry with Tamarind Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Thai Vegetable Stir-Fry with Tamarind Sauce?

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 Vegetable Stir-Fry with Tamarind Sauce 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 Vegetable Stir-Fry with Tamarind Sauce?

Thai asian 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.

What others are saying

Related recipes