Stir-Fried Pad Thai with Tamarind and Shrimp

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

Classic Thai stir-fried rice noodles tossed with shrimp, tamarind sauce, and crunchy peanuts for a balanced sweet and tangy flavor. This Thai-inspired curry recipe (gluten-free option), ready in about 35 minutes, pairs rice noodles, shrimp, peeled and deveined, vegetable oil 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 rice, quinoa, or a quick salad. 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: 25 min Cook: 10 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
12 oz shrimp, peeled and deveined
3 tbsp vegetable oil
3 garlic cloves, minced
2 small shallots, thinly sliced
2 large egg
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1 tbsp lime juice
1/4 cup roasted peanuts, chopped
1 cup bean sprouts
1/4 cup green onions, sliced
1/2 tsp red chili flakes
for serving lime wedges

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1 minute until fragrant.
Step 3: Push aromatics to the side, crack in 2 large eggs and scramble gently for 1 minute until just set.
Step 4: Add 12 oz peeled and deveined shrimp, stir-frying for 3-4 minutes until they turn pink and opaque.
Step 5: Stir in the drained noodles with 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, and 1 tbsp lime juice. Toss continuously for 2-3 minutes until the noodles are evenly coated and heated through.
Step 6: Remove from heat and fold in 1 cup bean sprouts and 1/4 cup sliced green onions for freshness.
Step 7: Serve sprinkled with 1/4 cup chopped roasted peanuts, 1/2 tsp red chili flakes, and lime wedges on the side for squeezing.