Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts

By AislePrompt Editorial · ·

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.

Tender rice noodles stir-fried in a tangy tamarind sauce, tossed with crunchy peanuts, fresh bean sprouts, and scrambled eggs for a satisfying Thai classic. This Thai recipe, ready in about 35 minutes, blends rice noodles, tamarind paste, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 3 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain thoroughly.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Crack 2 large eggs into the wok and scramble gently for 1 minute until softly set but still moist.
  4. Step 4: Add the drained rice noodles, 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tbsp palm sugar. Stir-fry vigorously for 3-4 minutes until noodles absorb the sauce and start to char slightly.
  5. Step 5: Toss in 1 cup bean sprouts and 3 sliced green onions, stir-frying for another 2 minutes until vegetables soften but remain crisp.
  6. Step 6: Remove from heat and sprinkle 1/4 cup crushed roasted peanuts on top. Serve immediately with lime wedges for squeezing.

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