Stir-Fried Pad Thai Noodles with Shrimp and Tofu

By AislePrompt Editorial · ·

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 combining rice noodles, succulent shrimp, and crispy tofu in a tangy tamarind sauce. This Thai recipe (vegetarian option), ready in about 52 minutes, pairs dry rice noodles, shrimp, peeled and deveined, firm tofu, cubed 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: 40 min Cook: 12 min Serves 3 Thai cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 8 oz dry rice noodles in warm water for 30 minutes until softened but still firm, then drain.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 6 oz shrimp and 4 oz cubed firm tofu to the wok and stir-fry for 2-3 minutes until shrimp turn pink and tofu edges are golden.
  4. Step 4: Push shrimp and tofu to the side, crack 2 large eggs into the wok, scramble gently, and cook 1-2 minutes until just set.
  5. Step 5: Add the drained noodles to the wok along with 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp lime juice. Toss vigorously for 2-3 minutes until noodles are coated and the sauce thickens slightly.
  6. Step 6: Stir in 1 cup bean sprouts and 1/2 cup sliced green onions, cooking for 1 more minute until warmed through.
  7. Step 7: Serve topped with 1/4 cup crushed peanuts and a sprinkle of 1/2 tsp red chili flakes for a touch of heat.

Related recipes