Stir-Fried Tamarind Shrimp with Tofu and Vermicelli Noodles

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant Thai-inspired stir-fry combining tender shrimp, firm tofu, and chewy vermicelli noodles in a tangy tamarind sauce. This Thai recipe (vegetarian option), ready in about 30 minutes, pairs vermicelli noodles, shrimp, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 1 cup vermicelli noodles and stir-fry for 2 minutes until slightly softened. Remove and set aside.
  2. Step 2: In the same pan, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 8 oz shrimp and 1/2 cup water; cook for 3 minutes until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: Crumble 1 block (14 oz) tofu into 1/2-inch cubes. Add to the pan with 1/2 red bell pepper (diced) and 1/2 green onions (sliced). Stir-fry for 4 minutes until tofu is golden and slightly crisp.
  4. Step 4: Return shrimp and cooked noodles to the pan. Add 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar. Stir for 3 minutes until sauce thickens and coats all ingredients. Garnish with remaining green onions.

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