HOT Spicy Shrimp Pad Thai
A sizzling stir-fry of shrimp, rice noodles, and a zesty tamarind sauce for a fiery kick. This Asian recipe, ready in about 35 minutes, pairs rice noodles, shrimp, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 8 oz rice noodles
- 1 lb, peeled and deveined shrimp
- 1, beaten egg
- 1 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp brown sugar
- 3 cloves, minced garlic
- 2 tbsp vegetable oil
- 1/4 cup, chopped peanuts
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Equipment for this recipe
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Instructions
- Step 1: Soak 8 oz rice noodles in warm water for 10 minutes, then drain and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add 3 cloves garlic and 1 tbsp sriracha, stirring for 30 seconds until fragrant.
- Step 3: Add 1 lb shrimp and stir-fry for 2 minutes until pink. Push to the side, then add 1 beaten egg and scramble until cooked through.
- Step 4: Stir in 1 tbsp tamarind paste, 2 tbsp soy sauce, and 1 tbsp brown sugar, cooking for 2 minutes until thickened. Add noodles and toss to coat.
- Step 5: Serve immediately, topped with 1/4 cup chopped peanuts.
