Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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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Frequently asked questions

How long does Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Rice Noodles in Tamarind Sauce with Peanuts?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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