Spicy Bangkok-Style Stir-Fried Noodles with Tamarind Sauce

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 street food-inspired noodle dish featuring bold tamarind and chili flavors, stir-fried with fresh vegetables and egg. This Thai-inspired noodle recipe, ready in about 35 minutes, pairs wide 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 480 calories and feeds 2, 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: 25 min Cook: 10 min Serves 2 Thai cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz wide rice noodles
2 tbsp vegetable oil
3 garlic cloves, minced
1 medium shallot, thinly sliced
1 red Thai chili, sliced
1 large egg
1 cup bean sprouts
1/2 cup green onions, chopped
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp palm sugar
1 tbsp lime juice
2 tbsp crushed roasted peanuts
2 tbsp, chopped fresh cilantro

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz wide rice noodles in warm water for 20 minutes until softened but still firm, then drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves, 1 thinly sliced shallot, and 1 sliced red Thai chili, stir-frying for 1-2 minutes until fragrant but not burnt.
Step 3: Push aromatics to one side, crack in 1 large egg, and scramble gently until just set.
Step 4: Add the drained noodles to the wok along with 1 cup bean sprouts and 1/2 cup chopped green onions, toss to combine.
Step 5: Stir together 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp lime juice in a small bowl until smooth, then pour over noodles and stir-fry for 2-3 minutes until noodles are glossy and sauce coats everything evenly.
Step 6: Remove from heat and garnish with 2 tbsp crushed roasted peanuts and 2 tbsp chopped fresh cilantro before serving.