Quick Shrimp Pad Thai with Tamarind and Peanuts

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 speedy version of classic Pad Thai featuring sautéed shrimp, tangy tamarind sauce, and crunchy peanuts for a satisfying Thai street food experience at home. This Thai-inspired seafood recipe, ready in about 35 minutes, pairs rice noodles, large 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: 10 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

8 oz rice noodles
1 lb, peeled and deveined large shrimp
3 tbsp vegetable oil
3 cloves, minced garlic cloves
2 large egg
4 stalks, sliced green onions
1 cup bean sprouts
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp brown sugar
1/4 cup, chopped roasted peanuts
4 lime wedges

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
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.
Step 3: Add 1 lb peeled shrimp and cook for 2-3 minutes until pink and opaque. Push shrimp to one side.
Step 4: Crack 2 large eggs into the empty side of the pan and scramble quickly until just set, then mix with the shrimp.
Step 5: Add drained noodles, 2 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp brown sugar. Toss everything together and stir-fry for 2-3 minutes until noodles are heated through and coated with sauce.
Step 6: Remove from heat and stir in 4 sliced green onions and 1 cup bean sprouts.
Step 7: Serve immediately topped with 1/4 cup chopped roasted peanuts and lime wedges for squeezing.