Quick Stir-Fried Pad Thai with Shrimp and Peanuts

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

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 drafted and published.

A speedy version of classic Pad Thai combining tender shrimp with crunchy peanuts and tangy tamarind sauce, ready in under 30 minutes. This Thai-inspired meal-prep recipe, ready in about 27 minutes, pairs rice noodles, shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 12 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
12 oz shrimp, peeled and deveined
3 tbsp vegetable oil
3 garlic cloves, minced
2 large eggs, lightly beaten
1 cup bean sprouts
3 stalks green onions, sliced
1/4 cup roasted peanuts, chopped
2 tbsp tamarind paste
3 tbsp fish sauce
1 tbsp brown sugar
for serving lime wedges
1/2 tsp red chili flakes

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 10 minutes until pliable, then drain.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 12 oz shrimp and cook for 2-3 minutes until pink and opaque, then push shrimp to the side.
Step 4: Pour in 2 lightly beaten eggs and scramble gently until just set, about 1 minute.
Step 5: Add drained noodles to the skillet along with 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp red chili flakes. Toss everything together over medium heat for 3-4 minutes until noodles are tender and sauce coats the ingredients.
Step 6: Stir in 1 cup bean sprouts and 3 sliced green onions, cooking for 1 more minute until heated through.
Step 7: Remove from heat and top with 1/4 cup chopped roasted peanuts. Serve immediately with lime wedges for squeezing.