Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles 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

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable but still firm; drain and set aside.
  2. 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.
  3. Step 3: Add 12 large shrimp and cook for 2-3 minutes until pink and just cooked through; push shrimp to one side.
  4. Step 4: Crack 2 large eggs into the wok and scramble quickly, combining with the shrimp and aromatics.
  5. 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.
  6. 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.
  7. 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.

Frequently asked questions

How long does Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce 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 Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce?

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 rice noodles, soaked from drying out.

Can I substitute ingredients in Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce?

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 Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Pad Thai Noodles with Shrimp and Tamarind Sauce?

Thai noodles 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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