Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic stir-fried rice noodles tossed with shrimp, eggs, peanuts, and a tangy tamarind sauce. This thai-inspired noodles 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

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable but not fully soft. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Crack in 2 large eggs and scramble them in the empty side of the pan until just set.
  6. 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.
  7. Step 7: Stir in 1 cup bean sprouts and 1/2 cup chopped green onions. Cook for another minute until just wilted.
  8. 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.

Frequently asked questions

How long does Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind?

Thai noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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