Stir-Fried Pad Thai Noodles with Tamarind Sauce and Shrimp

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A classic Thai street food dish featuring stir-fried rice noodles tossed in a tangy tamarind sauce with succulent shrimp, crushed peanuts, and fresh bean sprouts. This Thai-inspired noodle recipe, ready in about 50 minutes, pairs dried flat rice noodles, vegetable oil, large shrimp, peeled and deveined 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.

Ingredients

• 8 oz dried flat rice noodles
• 3 tbsp vegetable oil
• 12 pieces large shrimp, peeled and deveined
• 2 tsp minced garlic
• 4 oz firm tofu, cubed
• 2 large eggs
• 1 cup bean sprouts
• 1/2 cup chopped scallions
• 1/4 cup crushed roasted peanuts
• 4 fresh lime wedges
• 2 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 1/4 cup water
• 1/2 tsp red chili flakes

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Instructions

1. Step 1: Soak 8 oz dried flat rice noodles in warm water for 30 minutes until softened but still firm to the bite, then drain and set aside.
2. Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, and 1/4 cup water until the sugar dissolves completely to make the Pad Thai sauce.
3. Step 3: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 2 tsp minced garlic and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 12 large peeled and deveined shrimp to the wok and stir-fry for 2 minutes until they turn pink and opaque.
5. Step 5: Push shrimp to one side, add 4 oz cubed firm tofu and 2 large beaten eggs to the wok. Stir gently and cook for 1-2 minutes until eggs scramble and tofu warms through.
6. Step 6: Add the drained noodles and pour the prepared Pad Thai sauce over them. Toss everything together vigorously for 2-3 minutes until noodles are evenly coated and heated through.
7. Step 7: Stir in 1 cup fresh bean sprouts and 1/2 cup chopped scallions, cooking for another 30 seconds until the bean sprouts soften slightly.
8. Step 8: Remove from heat and serve immediately, garnished with 1/4 cup crushed roasted peanuts, 4 fresh lime wedges, and sprinkled with 1/2 tsp red chili flakes for heat.