Stir-Fried Rice Noodles with Tamarind-Infused Sauce and Shrimp

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

A balanced stir-fry featuring tender rice noodles coated in a tangy-sweet tamarind sauce, with plump shrimp and fresh bean sprouts. This Thai recipe, ready in about 40 minutes, pairs Rice noodles, Shrimp, Eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 25 min Cook: 15 min Serves 2 Thai cuisine 650 cal/serving

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Ingredients

8 oz Rice noodles
8 oz Shrimp
2 large Eggs
2 tbsp Tamarind paste
2 tsp Fish sauce
1 tbsp Palm sugar
1 tbsp Lime juice
2 cloves Garlic
1/2 cup Onion
1 cup Bean sprouts
1/4 cup Chives
1/4 cup Peanuts
2 tbsp Vegetable oil

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: In a small bowl, whisk 2 tbsp tamarind paste, 2 tsp fish sauce, 1 tbsp palm sugar, and 1 tbsp lime juice until dissolved.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 4: Add 1/2 cup sliced onion and cook for 2 minutes until softened.
Step 5: Add 8 oz peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque.
Step 6: Push shrimp to the side, crack 2 large eggs into the skillet, and scramble until set, about 1 minute.
Step 7: Add drained rice noodles and tamarind sauce mixture, tossing to coat evenly. Cook for 3-4 minutes until noodles are heated through.
Step 8: Stir in 1 cup bean sprouts and cook for 1 minute until slightly tender.
Step 9: Remove from heat, stir in 1/4 cup chopped chives, and serve topped with 1/4 cup crushed peanuts.