Stir-Fried Pad Thai with Tamarind and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
  2. 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.
  3. Step 3: Push aromatics to the side, crack in 2 large eggs and scramble gently for 1 minute until just set.
  4. Step 4: Add 12 oz peeled and deveined shrimp, stir-frying for 3-4 minutes until they turn pink and opaque.
  5. 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.
  6. Step 6: Remove from heat and fold in 1 cup bean sprouts and 1/4 cup sliced green onions for freshness.
  7. 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.

Frequently asked questions

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

Total time is about 35 minutes (25 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 with Tamarind 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 rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Pad Thai with Tamarind 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 with Tamarind 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.

Is Stir-Fried Pad Thai with Tamarind and Shrimp gluten-free option?

Yes — this recipe is tagged gluten-free 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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