Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 classic Thai street food dish of stir-fried rice noodles with plump shrimp, crunchy peanuts, and a tangy tamarind-based sauce. This Thai-inspired noodle recipe, ready in about 35 minutes, pairs rice noodles, soaked, shrimp, peeled and deveined, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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 3 Thai cuisine 450 cal/serving

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Ingredients

8 oz rice noodles, soaked
12 large shrimp, peeled and deveined
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
3 tbsp vegetable oil
3 garlic cloves, minced
2 medium shallots, sliced
1 cup bean sprouts
1/4 cup chopped roasted peanuts
1/4 cup scallions, chopped
2 large eggs
4 lime wedges
1 tsp (optional) red chili flakes

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable but still firm; drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 2 sliced shallots, stir-frying for 1 minute until aromatic.
Step 3: Add 12 large shrimp and cook for 2-3 minutes until pink and just cooked through; push shrimp to one side.
Step 4: Crack 2 large eggs into the wok and scramble quickly, combining with the shrimp and aromatics.
Step 5: Add the drained noodles, 2 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp palm sugar. Toss vigorously for 2-3 minutes until noodles are evenly coated and heated through.
Step 6: Stir in 1 cup bean sprouts and 1/4 cup chopped scallions, cooking for an additional 1 minute until vegetables are slightly softened but still crisp.
Step 7: Remove from heat and sprinkle with 1/4 cup chopped roasted peanuts and 1 tsp red chili flakes if desired. Serve immediately with 4 lime wedges for squeezing.