Spicy Veggie Pad Thai with Tamarind-Lime Sauce

Why You’ll Love This Recipe

• Balanced tamarind-lime sauce that hits sweet, sour, and salty notes without fish sauce.
• Golden, crispy-edged tofu adds satisfying protein and texture.
• Quick weeknight technique with restaurant-style stir-fry results.
• Customizable heat level, peanut crunch, and lots of fresh herbs.

Grocery List

• Produce: Limes, scallions, garlic, bean sprouts, cilantro, optional Thai chiles or chili-garlic sauce
• Dairy: None
• Pantry: Flat rice noodles, extra-firm tofu (refrigerated), tamarind concentrate, light brown sugar, low-sodium soy sauce or tamari, peanut or neutral oil, cornstarch, roasted peanuts, kosher salt

Full Ingredients

Tamarind–Lime Sauce

• 2 tbsp tamarind concentrate (also labeled tamarind paste; see note)
• 3 tbsp light brown sugar, packed
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp fresh lime juice
• 3 tbsp water
• 1–2 tsp chili-garlic sauce or finely minced Thai chile (optional, to taste)

Noodles & Tofu

• 8 oz flat rice noodles (Pad Thai-style, about 1/4-inch wide)
• 14 oz extra-firm tofu, drained and pressed 10–15 minutes
• 1 tbsp cornstarch
• 1/4 tsp kosher salt
• 3 tbsp peanut or neutral high-heat oil, divided

Aromatics & Veg

• 2 garlic cloves, minced
• 4 scallions, whites and greens separated and thinly sliced
• 2 cups bean sprouts

To Serve

• 1/3 cup roasted peanuts, roughly chopped
• 1/4 cup cilantro leaves, chopped
• Lime wedges

Step-by-Step Instructions

Step 1: Soak the rice noodles

Bring a kettle or pot of water to just shy of a boil (190°F/88°C). Place the rice noodles in a large bowl and pour the hot water over to cover by at least 2 inches. Soak until pliable but not fully soft, 8–12 minutes depending on brand. Drain and rinse under cold water to stop cooking. Toss with a few drops of oil to prevent sticking and set aside.

Step 2: Press and season the tofu

Wrap the tofu in a clean kitchen towel and place a heavy skillet or a few cans on top to press for 10–15 minutes. Unwrap and cut into 1/2-inch batons or cubes. In a bowl, toss tofu gently with cornstarch and kosher salt until evenly coated.

Step 3: Mix the tamarind–lime sauce

In a small bowl, whisk together tamarind concentrate, brown sugar, soy sauce (or tamari), lime juice, water, and chili-garlic sauce if using, until the sugar dissolves and the sauce is smooth. Taste and adjust: add a pinch more sugar if too sour, or more lime for brightness.

Step 4: Sear the tofu

Heat 1 1/2 tablespoons oil in a wok or 12-inch skillet over medium-high heat (or 375–400°F if using an electric skillet). When the oil shimmers, add tofu in a single layer. Cook, undisturbed, until deeply golden on the first side, 3–4 minutes. Flip and cook 2–3 minutes more until crisped on multiple sides. Transfer to a plate.

Step 5: Stir-fry aromatics and noodles

Return the wok to medium-high heat and add the remaining 1 1/2 tablespoons oil. Add garlic and the scallion whites; stir-fry until fragrant, about 30 seconds. Add the drained noodles and pour in half the sauce. Toss rapidly with tongs or two spatulas until the noodles absorb the sauce and turn glossy, 1–2 minutes. If they clump, add 1–2 tablespoons water to loosen.

Step 6: Finish with sprouts, tofu, and greens

Add bean sprouts, scallion greens, and the seared tofu. Pour in the remaining sauce and toss until everything is coated and the noodles are tender but still chewy, 1–2 minutes longer. Remove from heat. Taste and adjust seasoning as desired.

Step 7: Garnish and serve

Transfer to warm plates or a large platter. Sprinkle with chopped peanuts and cilantro. Serve immediately with lime wedges and extra chili-garlic sauce on the side.

Pro Tips

• Use hot (not boiling) water for soaking; over-soaking leads to mushy noodles. Aim for pliable, not soft, before stir-frying.
• Dry tofu thoroughly and avoid crowding the pan for the best golden crust.
• Pad Thai cooks fast. Have all ingredients prepped and within reach before you heat the wok.
• If your sauce is very thick, thin with 1–2 tablespoons water so it clings without puddling.
• Keep sprouts crisp by adding them at the end and cooking only 60–90 seconds.

Variations

• With egg: Push noodles aside and scramble 2 beaten eggs in a little oil until just set, then toss through.
• Peanut-free: Swap roasted cashews or toasted pumpkin seeds for the peanuts.
• Gluten-free: Use certified gluten-free tamari and check your chili-garlic sauce label.

Storage & Make-Ahead

Best enjoyed right after cooking. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a tablespoon of water to loosen, 2–3 minutes, tossing frequently. Store peanuts and cilantro separately and add after reheating for freshness. The sauce can be mixed up to 1 week ahead and refrigerated; press and cut tofu up to 24 hours ahead.

Nutrition (per serving)

Approximate: 500 calories; 19 g fat; 64 g carbohydrates; 5 g fiber; 15 g sugar; 18 g protein; 980 mg sodium. Values will vary based on brands and optional chili.