Pad Thai Stir-Fry with Shrimp and Tamarind Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 featuring tender shrimp stir-fried with rice noodles in a tangy tamarind and fish sauce glaze. This Thai-inspired curry recipe, ready in about 40 minutes, pairs dry rice noodles, 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 dry rice noodles
12 oz, peeled and deveined shrimp
3 tbsp vegetable oil
3, minced garlic cloves
2 large egg
1 cup bean sprouts
3 stalks, sliced green onions
1/4 cup crushed peanuts
4 lime wedges
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1 tsp red chili flakes

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Instructions

Step 1: Soak 8 oz dry 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, 2 tbsp palm sugar, and 1 tsp red chili flakes until sugar dissolves; set the sauce aside.
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 and deveined shrimp and cook for 2-3 minutes until pink and opaque. Push shrimp to one side.
Step 5: Crack 2 large eggs into the empty side of the wok and scramble quickly until just set.
Step 6: Add drained noodles and the sauce mixture to the wok. Toss everything together and cook for 3-4 minutes until noodles are tender and sauce coats the noodles evenly.
Step 7: Stir in 1 cup bean sprouts and 3 sliced green onions, cooking for 1 minute more.
Step 8: Serve hot garnished with 1/4 cup crushed peanuts and 4 lime wedges for squeezing over the top.