Perfect Authentic Pad Thai with Shrimp and Tofu

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 developed and reviewed.

A vibrant Thai stir-fry featuring rice noodles, succulent shrimp, and firm tofu, tossed in a tangy tamarind sauce with bean sprouts and peanuts for a dish that captures the essence of Thai street food. This Asian recipe, ready in about 40 minutes, pairs rice noodles, vegetable oil, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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 2 Thai cuisine 400 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp vegetable oil
1/2 cup, peeled and deveined shrimp
4 oz, firm, cubed tofu
2 eggs
1 cup bean sprouts
1/4 cup, roasted, chopped peanuts
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1 tbsp lime juice
1/2 cup, chopped scallions
2 cloves, minced garlic
1, sliced (optional) red chili

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes, then drain and set aside.
Step 2: In a wok or large skillet, heat 2 tbsp vegetable oil over high heat. Add 2 garlic cloves, minced, and 1 red chili, sliced (if using), stir-frying for 30 seconds until fragrant.
Step 3: Add 4 oz tofu, cubed, and 1/2 cup shrimp, stir-frying for 2 minutes until the shrimp turns pink.
Step 4: Push the tofu and shrimp to one side, then crack in 2 eggs and scramble until set.
Step 5: Add the drained rice noodles and toss to combine. Add 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, and 1 tbsp lime juice; toss for 2 minutes until the sauce coats the noodles.
Step 6: Stir in 1 cup bean sprouts and 1/2 cup chopped scallions, cooking for 1 minute until the sprouts are wilted.
Step 7: Transfer to a plate and top with 1/4 cup chopped roasted peanuts.