Stir-Fried Pad Thai Noodles with Shrimp and Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Thai stir-fry combining rice noodles, succulent shrimp, and crispy tofu in a tangy tamarind sauce. This thai-inspired thai (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.

★ 4.1 (14 ratings) Prep: 40 min Cook: 12 min Serves 3 Thai cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Stir-Fried Pad Thai Noodles with Shrimp and Tofu take to make?

Total time is about 52 minutes (40 min prep + 12 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 Tofu?

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 dry rice noodles from drying out.

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

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 Tofu 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.

Is Stir-Fried Pad Thai Noodles with Shrimp and Tofu vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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