Stir-Fried Rice Noodles with Tamarind Sauce and Shrimp

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

A vibrant street food classic featuring tender rice noodles tossed with plump shrimp, crisp bean sprouts, and a tangy-sweet tamarind glaze, finished with toasted peanuts and fresh lime. This Thai recipe (gluten free), ready in about 35 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 200g dried rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
  2. Step 2: In a small bowl, mix 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tbsp palm sugar until dissolved; set aside.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 150g shrimp and cook for 2 minutes until pink and opaque, then push to one side.
  5. Step 5: Crack 2 large eggs into the skillet, scramble until set, then mix with shrimp.
  6. Step 6: Add drained rice noodles and the tamarind sauce mixture to the skillet, tossing to coat evenly for 2 minutes.
  7. Step 7: Stir in 100g bean sprouts and 3 thinly sliced green onion stalks, cooking for 1 more minute until vegetables are tender-crisp.
  8. Step 8: Transfer to a serving plate, garnish with 2 tbsp crushed peanuts and 1 tbsp chopped cilantro, and serve with lime wedges.

Frequently asked questions

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

Total time is about 35 minutes (25 min prep + 10 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 Sauce 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 Sauce 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 Sauce and Shrimp 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.

Is Stir-Fried Rice Noodles with Tamarind Sauce and Shrimp gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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