Stir-Fried Noodles with Tamarind and Chili Sauce

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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.

Quick stir-fried noodles tossed in a tangy tamarind and chili sauce with fresh vegetables and a hint of sweetness. This Asian Fusion-inspired noodle recipe, ready in about 25 minutes, pairs rice noodles, vegetable oil, garlic cloves 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: 15 min Cook: 10 min Serves 3 Asian Fusion cuisine 400 cal/serving

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Ingredients

8 oz, soaked in warm water for 20 minutes rice noodles
2 tablespoons vegetable oil
3, thinly sliced garlic cloves
2, thinly sliced shallots
1 small, thinly sliced red chili
1 cup, cut into 2-inch pieces green beans
1 cup bean sprouts
2 tablespoons tamarind paste
1 tablespoon palm sugar
2 tablespoons soy sauce
1 tablespoon lime juice
1/4 cup, chopped roasted peanuts
1/4 cup chopped for garnish fresh cilantro

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Instructions

Step 1: Drain 8 oz soaked rice noodles and set aside. Heat 2 tablespoons vegetable oil in a large wok over medium-high heat until shimmering.
Step 2: Add 3 thinly sliced garlic cloves, 2 thinly sliced shallots, and 1 small thinly sliced red chili. Stir-fry for 1-2 minutes until fragrant and edges begin to brown.
Step 3: Toss in 1 cup cut green beans and stir-fry for 3 minutes until tender-crisp.
Step 4: Add the drained noodles to the wok and gently toss to combine.
Step 5: In a small bowl, mix 2 tablespoons tamarind paste, 1 tablespoon palm sugar, 2 tablespoons soy sauce, and 1 tablespoon lime juice until sugar dissolves.
Step 6: Pour the tamarind sauce over the noodles and vegetables, tossing continuously for 2-3 minutes until the noodles are evenly coated and heated through.
Step 7: Remove from heat, stir in 1 cup bean sprouts, then garnish with 1/4 cup chopped roasted peanuts and 1/4 cup chopped fresh cilantro before serving.