Stir-Fried Pad Thai Noodles with Tamarind Sauce and Shrimp

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 noodles 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.

Prep: 40 min Cook: 10 min Serves 4 Thai cuisine 420 cal/serving

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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 wedges 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

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.
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.
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.
Step 4: Add 12 large peeled and deveined shrimp to the wok and stir-fry for 2 minutes until they turn pink and opaque.
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.
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.
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.
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.

Frequently asked questions

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

Total time is about 50 minutes (40 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 Tamarind Sauce and Shrimp?

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 dried flat rice noodles from drying out.

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

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 Tamarind Sauce and Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tamarind Sauce and Shrimp?

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.