Thai Shrimp and Tamarind Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A tangy and sweet noodle dish with shrimp, tamarind sauce, and Thai herbs, served with fresh lime and chili. This thai-inspired seafood ready in about 35 minutes pairs rice noodles, shrimp, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 8 oz (cooked) rice noodles
• 1 lb (peeled and deveined) shrimp
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp vegetable oil
• 3 cloves (minced) garlic
• 2 (sliced) shallots
• 1/2 cup (fresh) Thai basil
• 4 lime wedges
• 1 tsp chili flakes
• 1 tbsp brown sugar

Instructions

1. Step 1: Place the 8 oz cooked rice noodles in a large bowl and cover with hot water. Let soak for 5 minutes, then drain thoroughly and rinse under cold water until the noodles are cool to the touch. Tip: Rinsing prevents the noodles from sticking together later.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 2 sliced shallots, stirring frequently for 1-2 minutes until the garlic is fragrant and the shallots are translucent and slightly golden. Tip: Avoid burning the garlic by keeping the heat moderate.
3. Step 3: Add 1 tsp chili flakes to the skillet and cook for 30 seconds until they release their aroma. Stir in 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp brown sugar, mixing vigorously for 2-3 minutes until the sauce becomes glossy and the sugar dissolves completely.
4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet, stirring to coat in the sauce. Cook over medium-high heat for 3-4 minutes, stirring occasionally, until the shrimp turn pink, opaque, and slightly curled at the edges. Tip: Cook shrimp in a single layer to ensure even browning.
5. Step 5: Add the drained rice noodles to the skillet, using tongs to toss them into the sauce. Cook for 2-3 minutes, stirring frequently, until the noodles absorb the sauce and are heated through. Tip: If the sauce becomes too dry, add 1-2 tbsp water to loosen it.
6. Step 6: Remove the skillet from heat and stir in 1/2 cup fresh Thai basil leaves until they wilt slightly and release their fragrance. Divide the noodles and shrimp among 4 serving bowls, garnishing each with a lime wedge. Squeeze the lime juice over the top just before serving for a bright, citrusy finish.