Stir-Fried Seafood Pad Thai with Tamarind Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 vibrant stir-fry combining rice noodles, fresh shrimp and scallops, coated in tangy tamarind sauce with crunchy peanuts and fresh bean sprouts. This Thai-inspired noodle recipe (gluten free option), ready in about 45 minutes, pairs dry 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 480 calories and feeds 3, 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: 35 min Cook: 10 min Serves 3 Thai cuisine 480 cal/serving

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Ingredients

8 oz dry rice noodles
3 tbsp vegetable oil
6 oz large shrimp, peeled and deveined
4 oz scallops, cleaned
2 large egg
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1 tbsp fresh lime juice
2 cloves garlic, minced
1/2 cup green onions, chopped
1 cup bean sprouts
1/4 cup crushed roasted peanuts
1 tsp red chili flakes
1/4 cup fresh cilantro leaves
for serving lime wedges

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Instructions

Step 1: Soak 8 oz dry rice noodles in warm water for 30 minutes until pliable but not soft, then drain thoroughly.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 6 oz shrimp and 4 oz scallops to the wok, stir-frying for 2-3 minutes until just opaque and slightly golden, then push to the side.
Step 4: Crack 2 large eggs into the wok and scramble them gently until just set, about 1 minute.
Step 5: Add the drained noodles, 2 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp palm sugar, and 1 tbsp fresh lime juice into the wok. Toss everything together vigorously for 3-4 minutes until the noodles are evenly coated and the sauce thickens slightly.
Step 6: Stir in 1/2 cup chopped green onions and 1 cup bean sprouts, cooking for 1 more minute until just wilted.
Step 7: Remove from heat and transfer to serving plates. Garnish with 1/4 cup crushed roasted peanuts, 1 tsp red chili flakes, and 1/4 cup fresh cilantro leaves. Serve immediately with lime wedges on the side.