Classic Pad Thai Noodles with Tamarind-Peanut Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 developed and reviewed.

Traditional Thai stir-fried rice noodles tossed in a tangy tamarind and peanut sauce with shrimp, tofu, and crunchy peanuts. This Thai recipe (vegetarian option), ready in about 40 minutes, pairs rice noodles, vegetable oil, firm tofu, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

Prep: 25 min Cook: 15 min Serves 4 Thai cuisine 490 cal/serving

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Ingredients

8 oz rice noodles
3 tbsp vegetable oil
4 oz firm tofu, cubed
8 oz large shrimp, peeled and deveined
3 garlic cloves, minced
2 eggs, lightly beaten
1 cup bean sprouts
3 stalks green onions, sliced
1/4 cup roasted peanuts, chopped
4 lime wedges
3 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1/4 cup water
1 tsp red chili flakes

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable but still firm, then drain and set aside.
Step 2: In a small bowl, whisk together 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, 1/4 cup water, and 1 tsp red chili flakes until sugar dissolves, creating the Pad Thai sauce.
Step 3: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 4 oz cubed tofu and 8 oz shrimp to the skillet, stir-frying for 3-4 minutes until shrimp turn pink and tofu is lightly golden.
Step 5: Push shrimp and tofu to the side, pour in 2 beaten eggs, and scramble gently until just set.
Step 6: Add drained noodles and the tamarind sauce to the skillet, tossing vigorously for 2-3 minutes until noodles soften and absorb the sauce.
Step 7: Stir in 1 cup bean sprouts and 3 sliced green onions, cooking for another minute until heated through.
Step 8: Serve immediately topped with 1/4 cup chopped roasted peanuts and 4 lime wedges on the side for squeezing.