Pad Thai Stir-Fried Rice Noodles with Shrimp and Tamarind Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 Pad Thai with tender rice noodles stir-fried with shrimp, eggs, and a tangy tamarind sauce topped with crushed peanuts. This Thai-inspired noodle recipe, ready in about 40 minutes, pairs dried rice noodles, shrimp, eggs 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: 30 min Cook: 10 min Serves 4 Thai cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200 g dried rice noodles
300 g, peeled and deveined shrimp
2 large eggs
3 tbsp vegetable oil
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp, grated palm sugar
3, minced garlic cloves
1 cup bean sprouts
3 sliced green onions
1/4 cup, crushed roasted peanuts
4 for serving lime wedges
1 tsp (optional) dried chili flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 200 g dried rice noodles in warm water for 25 minutes until soft but still firm; drain and set aside.
Step 2: In a small bowl, mix 2 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp grated palm sugar until sugar dissolves.
Step 3: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 300 g peeled shrimp and cook for 2 minutes until pink and opaque.
Step 5: Push shrimp to one side and crack 2 large eggs into the wok, scrambling quickly until just set.
Step 6: Add the drained noodles and the tamarind sauce mixture; toss everything together vigorously for 2-3 minutes until noodles are coated and warmed through.
Step 7: Stir in 1 cup bean sprouts and 3 sliced green onions, cooking for another minute.
Step 8: Serve immediately garnished with 1/4 cup crushed roasted peanuts, lime wedges, and 1 tsp dried chili flakes if desired for heat.