Stir-Fried Pad Thai with Shrimp and Bean Sprouts
A vibrant Thai noodle dish with shrimp, bean sprouts, tamarind, and a tangy peanut sauce, garnished with lime and chili. This thai-inspired stir fry ready in about 35 minutes pairs rice noodles, peeled and deveined shrimp, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 rice noodles
- 1 lb peeled and deveined shrimp
- 2 cups bean sprouts
- 2 tbsp tamarind paste
- 1/3 cup chopped peanuts
- 2 wedges lime
- 1/2 tsp chili
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tbsp granulated sugar
Instructions
- Step 1: Soak 8 oz rice noodles in cold water for 15 minutes, then drain and set aside.
- Step 2: In a large skillet, heat 1 tbsp oil over medium-high heat. Add 1 lb shrimp, 2 cloves minced garlic, and 1/2 tsp chili, sautéing for 3-4 minutes until the shrimp turns pink and opaque.
- Step 3: Add 2 cups bean sprouts and 3 tbsp soy sauce to the skillet, stirring to combine. Cook for 2-3 minutes until the bean sprouts are tender-crisp.
- Step 4: Whisk together 2 tbsp tamarind paste, 1 tbsp granulated sugar, and 1/2 cup water in a small bowl. Pour this sauce into the skillet and stir to coat everything evenly.
- Step 5: Add the soaked rice noodles to the skillet, tossing to combine. Cook for 2-3 minutes until the noodles are tender and the sauce thickens. Transfer to a serving plate and garnish with 1/3 cup chopped peanuts and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Pad Thai with Shrimp and Bean Sprouts take to make?
Total time is about 35 minutes (15 min prep + 20 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 with Shrimp and Bean Sprouts?
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 from drying out.
Can I substitute ingredients in Stir-Fried Pad Thai with Shrimp and Bean Sprouts?
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 with Shrimp and Bean Sprouts 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 with Shrimp and Bean Sprouts?
Thai stir fry 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.
