Stir-Fried Flat Rice Noodles with Egg and Vegetables

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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.

Classic Thai stir-fried flat rice noodles tossed with eggs, scallions, tomatoes, and bean sprouts for a flavorful, comforting meal. This Thai-inspired noodle recipe, ready in about 20 minutes, pairs flat rice noodles, vegetable oil, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Thai cuisine 400 cal/serving

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Ingredients

8 oz, fresh or soaked flat rice noodles
3 tbsp vegetable oil
2 large eggs
4, sliced into 1-inch pieces scallions
2, cut into wedges medium tomatoes
1 small, thinly sliced yellow onion
1 cup bean sprouts
2 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp white pepper
2 tbsp, for garnish crushed peanuts
1/4 cup, chopped, for garnish cilantro leaves

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Crack 2 large eggs into the wok and scramble quickly for 1 minute until just set but still moist.
Step 2: Add 1 small thinly sliced yellow onion and 4 sliced scallions, stir-fry for 2 minutes until fragrant and softened.
Step 3: Toss in 8 oz fresh or soaked flat rice noodles and 2 medium tomato wedges, stir-frying for 3-4 minutes, gently breaking up the noodles to separate strands.
Step 4: Season with 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/2 tsp white pepper, stirring constantly until the noodles are evenly coated and heated through.
Step 5: Fold in 1 cup fresh bean sprouts and cook for an additional 1 minute until just wilted.
Step 6: Transfer to plates and garnish with 2 tbsp crushed peanuts and 1/4 cup chopped cilantro leaves to add texture and brightness.