Stir-Fried Rice Noodles with Tamarind and Shrimp

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

A vibrant stir-fry featuring rice noodles coated in a tangy tamarind sauce, paired with plump shrimp and fresh bean sprouts. This Thai-inspired curry recipe, ready in about 35 minutes, pairs Rice noodles, Shrimp, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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: 20 min Cook: 15 min Serves 2 Thai cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
  2. Step 2: Whisk together 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tsp palm sugar, and 1 tbsp lime juice until sugar dissolves.
  3. Step 3: Heat 1 tbsp oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1/4 cup sliced shallot, stir-frying for 1 minute until fragrant.
  4. Step 4: Add drained rice noodles and tamarind sauce mixture, tossing to coat evenly. Cook for 2 minutes, stirring frequently.
  5. Step 5: Push noodles to one side, add 2 beaten eggs to the empty space, and scramble until set. Mix into noodles.
  6. Step 6: Add 6 oz shrimp and cook for 2-3 minutes until pink and opaque. Stir in 2 cups bean sprouts and cook for 1 minute.
  7. Step 7: Remove from heat, stir in 2 tbsp chopped chives and 2 tbsp crushed peanuts, and serve immediately.

Frequently asked questions

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

Total time is about 35 minutes (20 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 Tamarind and Shrimp?

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 rice noodles from drying out.

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

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 Tamarind and Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tamarind and Shrimp?

Thai curry 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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