Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

Classic stir-fried rice noodles tossed with shrimp, eggs, peanuts, and a tangy tamarind sauce. This Thai-inspired noodle recipe, ready in about 40 minutes, pairs rice noodles, peeled shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving

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Ingredients

8 oz rice noodles
12 oz peeled shrimp
3 tbsp vegetable oil
3 garlic cloves, minced
2 large eggs
1 cup bean sprouts
1/2 cup green onions, chopped
1/4 cup roasted peanuts, chopped
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar or brown sugar
for serving lime wedges
1/2 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 not fully soft. Drain and set aside.
Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp palm sugar until sugar dissolves to create the sauce.
Step 3: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 12 oz peeled shrimp and cook for 2 minutes per side until pink and just cooked through. Push shrimp to one side.
Step 5: Crack in 2 large eggs and scramble them in the empty side of the pan until just set.
Step 6: Add the drained noodles and the tamarind sauce mixture to the pan. Toss everything together and stir-fry for 2-3 minutes until noodles are coated and heated through.
Step 7: Stir in 1 cup bean sprouts and 1/2 cup chopped green onions. Cook for another minute until just wilted.
Step 8: Remove from heat and serve topped with 1/4 cup chopped roasted peanuts, 1/2 tsp red chili flakes, and lime wedges on the side for squeezing.