Stir-Fried Pad Thai with Tamarind Sauce 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.

A classic Thai street food dish featuring rice noodles stir-fried with shrimp, eggs, and a tangy tamarind-based sauce, garnished with crushed peanuts and fresh lime. This Thai-inspired curry recipe, ready in about 40 minutes, pairs dried rice noodles, vegetable oil, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, 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: 30 min Cook: 10 min Serves 3 Thai cuisine 480 cal/serving

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Ingredients

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

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Instructions

Step 1: Soak 6 oz dried rice noodles in warm water for 25 minutes until pliable, then drain.
Step 2: In a small bowl, mix 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp palm sugar, and 1/2 tsp red chili flakes until sugar dissolves.
Step 3: Heat 3 tbsp vegetable oil in a wok over medium-high heat; add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 8 oz shrimp and cook for 2-3 minutes until pink and opaque, then push to one side.
Step 5: Crack 2 large eggs into the wok and scramble gently until almost set.
Step 6: Add 4 oz cubed firm tofu and drained noodles; pour the tamarind sauce over, tossing everything for 2-3 minutes until noodles absorb the sauce and are heated through.
Step 7: Stir in 1 cup bean sprouts and 1/2 cup chopped scallions, cooking 1 minute more until warmed but still crisp.
Step 8: Serve garnished with 1/4 cup crushed roasted peanuts and 4 lime wedges for squeezing over.