Pad Thai with Tamarind-Peanut Sauce and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic stir-fried rice noodles tossed with a tangy tamarind and peanut sauce, succulent shrimp, and crunchy peanuts. This thai-inspired curry ready in about 35 minutes pairs large shrimp, peeled and deveined, vegetable oil, firm tofu, cubed 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.

★ 4.3 (9 ratings) Prep: 25 min Cook: 10 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp palm sugar until the sugar dissolves completely to make the Pad Thai sauce.
  2. Step 2: 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.
  3. Step 3: Add 12 oz peeled shrimp and 4 oz cubed firm tofu to the wok, stir-frying for 2-3 minutes until shrimp turn pink and tofu starts to brown.
  4. Step 4: Push shrimp and tofu to one side and crack in 2 large eggs on the other side. Scramble the eggs gently until just cooked.
  5. Step 5: Drain 8 oz soaked rice noodles and add them to the wok along with the prepared sauce and 1 tsp red chili flakes (if using). Toss everything together for 2-3 minutes until noodles are coated and heated through.
  6. Step 6: Stir in 1 cup bean sprouts and 3 chopped green onions, cooking for 1 minute until vegetables are crisp-tender.
  7. Step 7: Serve hot garnished with 1/4 cup crushed peanuts and lime wedges for squeezing over.

Frequently asked questions

How long does Pad Thai with Tamarind-Peanut Sauce and Shrimp take to make?

Total time is about 35 minutes (25 min prep + 10 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 with Tamarind-Peanut Sauce and Shrimp?

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 vegetable oil from drying out.

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

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 with Tamarind-Peanut Sauce and Shrimp 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 with Tamarind-Peanut Sauce and Shrimp?

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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