Stir-Fried Rice Noodles with Shrimp and Tamarind Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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.

Delicate rice noodles stir-fried with succulent shrimp and a tangy tamarind sauce, accented by fresh herbs and crushed peanuts. This Vietnamese-inspired noodle recipe, ready in about 50 minutes, pairs dried flat rice noodles, large shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 35 min Cook: 15 min Serves 4 Vietnamese cuisine 480 cal/serving

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Ingredients

8 oz dried flat rice noodles
12 large shrimp, peeled and deveined
3 tbsp vegetable oil
4, minced garlic cloves
2, thinly sliced shallots
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
2, lightly beaten eggs
1 cup bean sprouts
3, chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup, crushed roasted peanuts
1 lime, cut into wedges lime wedges

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Instructions

Step 1: Soak 8 oz dried flat rice noodles in warm water for 30 minutes until pliable but still firm; drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, stir-fry for 1 minute until fragrant.
Step 3: Add 12 peeled and deveined shrimp and stir-fry for 2-3 minutes until pink and opaque. Push shrimp and aromatics to one side.
Step 4: Pour 2 lightly beaten eggs into empty side of wok, scramble gently until just set.
Step 5: Add drained noodles to wok along with 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar. Toss everything together over high heat for 2-3 minutes until noodles are coated and heated through.
Step 6: Stir in 1 cup bean sprouts and 3 chopped green onions, cook for another minute until bean sprouts soften slightly.
Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Step 8: Serve immediately garnished with 1/4 cup crushed roasted peanuts and lime wedges on the side for squeezing.