Stir-Fried Rice Noodles with Shrimp and Tamarind Sauce

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

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

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Instructions

  1. Step 1: Soak 8 oz dried flat rice noodles in warm water for 30 minutes until pliable but still firm; drain and set aside.
  2. 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.
  3. 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.
  4. Step 4: Pour 2 lightly beaten eggs into empty side of wok, scramble gently until just set.
  5. 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.
  6. Step 6: Stir in 1 cup bean sprouts and 3 chopped green onions, cook for another minute until bean sprouts soften slightly.
  7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
  8. Step 8: Serve immediately garnished with 1/4 cup crushed roasted peanuts and lime wedges on the side for squeezing.

Frequently asked questions

How long does Stir-Fried Rice Noodles with Shrimp and Tamarind Sauce take to make?

Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Rice Noodles with Shrimp and Tamarind Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried flat rice noodles from drying out.

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

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 with Shrimp and Tamarind Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Shrimp and Tamarind Sauce?

Vietnamese noodles 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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