Rice noodles soak until pliable and finish cooking right in the wok, soaking up a tangy-sweet sauce built from tamarind concentrate, coconut sugar, rice vinegar, and a kick of sriracha. Pressed and pan-seared tofu turns deeply golden on both sides before it's tossed back in with crisp bean sprouts, garlic, and scallions for that classic pad thai texture — tender noodles with just enough crunch. Roasted peanuts and fresh cilantro scattered over the top add crunch and brightness, and a squeeze of lime at the end wakes up every bite. It's a weeknight-friendly stir-fry that comes together fast once the prep is done, and it's a solid pick for a gluten free dinner rotation. Serve it straight from the wok while the noodles are still glossy and hot for the best texture.
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Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels. Set a heavy skillet or cutting board on top and press for 20–30 minutes, until the towel has absorbed most of the surface moisture. Cut the pressed tofu into ¾-inch cubes.
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 20–25 minutes, until pliable and just barely tender but still with a firm bite — they will finish cooking in the wok. Drain in a colander and set aside.
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