Pad Thai Stir-Fry with Shrimp and Tamarind Sauce

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

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

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Instructions

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

Frequently asked questions

How long does Pad Thai Stir-Fry with Shrimp and Tamarind Sauce 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-Fry with Shrimp and Tamarind Sauce?

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 dry rice noodles from drying out.

Can I substitute ingredients in Pad Thai Stir-Fry with Shrimp and Tamarind Sauce?

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-Fry with Shrimp and Tamarind Sauce 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-Fry with Shrimp and Tamarind Sauce?

Thai curry 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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