Pad Thai with Shrimp and Chili Lime Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A quick Asian noodle dish with shrimp, tamarind, and a zesty chili-lime dressing. This thai-inspired pasta (gluten-free) ready in about 25 minutes blends Pad Thai noodles, Shrimp, Tamarind paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 8 oz Pad Thai noodles
• 6 oz Shrimp
• 2 tbsp Tamarind paste
• 2 tbsp Lime juice
• 1 tsp Chili flakes
• 1/4 cup Peanuts

Instructions

1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 8 oz Pad Thai noodles and 1 tsp salt, then stir gently to separate the strands. Cook for 4-5 minutes, or until the noodles are al dente (firm to the bite). Drain thoroughly in a colander, then rinse under cold water until the noodles are cool to the touch. Tip: Rinsing stops the cooking process and prevents the noodles from becoming gummy.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 6 oz shrimp (peeled and deveined, patted dry with paper towels) and cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Add 2 tbsp tamarind paste, 2 tbsp lime juice, and 1 tsp chili flakes. Reduce heat to medium-low and simmer for 3-4 minutes, stirring frequently, until the sauce thickens slightly and becomes fragrant. Tip: Avoid overcrowding the pan—cook the shrimp in batches if needed to ensure even browning.
3. Step 3: Add the drained noodles to the skillet and toss with the shrimp and sauce, using tongs or a spatula to ensure the noodles are evenly coated. Stir in 1/4 cup peanuts (chopped finely) and cook for 1-2 minutes, until the peanuts are warmed through and the noodles are glossy. Tip: Add the peanuts at the end to maintain their crunch. Serve immediately, garnished with additional chopped peanuts and lime wedges if desired.