Pad Thai with Shrimp and Tofu

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A flavorful Asian stir-fry featuring shrimp, tofu, and tamarind sauce, served with rice noodles and fresh herbs. This Thai-inspired pasta recipe (gluten-free), ready in about 45 minutes, pairs rice noodles, shrimp, tofu 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 rice, quinoa, or a quick salad. 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

• 400g rice noodles
• 1 cup shrimp
• 1 block tofu
• 2 tbsp tamarind paste
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tbsp chili
• 1 lime
• 1 cup bean sprouts
• 1/4 cup peanuts

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

Instructions

1. Step 1: In a large bowl, soak 400g rice noodles in hot water for 10 minutes, or until tender but still firm to the bite. Drain thoroughly and rinse under cold water to prevent sticking; set aside. Tip: Use a colander to drain the noodles quickly.
2. Step 2: Heat a wok or large skillet over high heat, then add 1 cup shrimp, 1 block tofu (pressed and cut into 1-inch cubes), 2 cloves garlic (minced), and 1 tbsp chili (finely chopped). Stir-fry for 3-4 minutes, until the shrimp turns pink and the tofu is golden brown with a slight crust. Tip: Press the tofu for 15 minutes in a dish towel to remove excess moisture for better texture.
3. Step 3: Add 2 tbsp tamarind paste, 2 tbsp soy sauce, and 1 cup bean sprouts to the wok. Stir-fry for 2-3 minutes, until the sauce becomes fragrant and the bean sprouts are tender-crisp, with a slight crunch. Tip: If the sauce is too tangy, add a splash of water to balance the flavor.
4. Step 4: Add the drained rice noodles to the wok. Toss everything together for 2-3 minutes, until the noodles are glossy and evenly coated in the sauce, with no dry spots visible. Tip: Use tongs to ensure the noodles are well mixed with the ingredients.
5. Step 5: Transfer the pad Thai to a serving plate. Squeeze the juice of 1 lime over the top, then sprinkle 1/4 cup peanuts (toasted for extra flavor if possible). Garnish with additional lime wedges and serve immediately, while the noodles are hot and the flavors are vibrant. Tip: For extra crunch, toast the peanuts in a dry skillet over medium heat for 2-3 minutes before adding.