Thai-Style Pad Thai with Tamarind and Peanuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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-fried noodle dish with a tangy tamarind sauce, crunchy peanuts, and fresh herbs that brings the street flavors of Thailand right to your kitchen. This Thai-inspired street-food recipe, ready in about 50 minutes, pairs rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 35 min Cook: 15 min Serves 4 Thai cuisine 410 cal/serving

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Ingredients

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

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 30 minutes until pliable, then drain and set aside. In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp palm sugar, and 1/2 tsp red chili flakes until sugar dissolves.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 12 oz shrimp and sauté for 2 minutes until they start to turn pink. Add 1/2 cup cubed firm tofu and cook for another 2 minutes, stirring gently.
Step 4: Push shrimp and tofu to the side of the pan. Crack 2 large eggs into the empty space and scramble quickly until just set.
Step 5: Add the drained noodles and pour the tamarind sauce mixture over them. Toss and stir-fry for 3-4 minutes until noodles are evenly coated and heated through.
Step 6: Stir in 1 cup bean sprouts and 3 chopped scallions, cooking for 1 minute just to wilt slightly.
Step 7: Serve immediately topped with 1/4 cup chopped roasted peanuts and 4 fresh lime wedges for squeezing.