Stir-Fried Rice Noodles with Tamarind-Soy Glaze

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

A vibrant noodle dish featuring tender rice noodles tossed in a sweet-tangy tamarind sauce with shrimp and fresh vegetables. This Thai recipe (vegetarian), ready in about 35 minutes, pairs Rice noodles (thin), Shrimp (peeled, deveined), Eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 8 oz Rice noodles (thin)
• 6 oz Shrimp (peeled, deveined)
• 2 large Eggs
• 2 cups Bean sprouts
• 3 stalks Green onions (thinly sliced)
• 2 tbsp Tamarind paste
• 2 tbsp Soy sauce
• 1 tbsp Palm sugar
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 2 cloves Garlic (minced)
• 2 tbsp Vegetable oil
• 2 tbsp Crushed peanuts

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Instructions

1. Step 1: Bring a large pot of water to a rolling boil. Add 8 oz rice noodles and cook for 5-7 minutes until tender but still firm, then drain and set aside. Rinse under cold water to stop cooking and prevent sticking.
2. Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp palm sugar, 1 tbsp fish sauce, and 1 tbsp lime juice until the sugar dissolves; set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.
4. Step 4: Add 6 oz shrimp and cook for 2-3 minutes until pink and opaque, then push to the side. Crack 2 large eggs into the skillet and scramble until set, about 2 minutes.
5. Step 5: Add the drained rice noodles and the tamarind sauce mixture to the skillet. Toss vigorously for 2 minutes until the noodles are coated and heated through, adding 1/4 cup water if the sauce is too thick.
6. Step 6: Stir in 2 cups bean sprouts and 3 thinly sliced green onions. Cook for 1 minute until the bean sprouts are slightly wilted.
7. Step 7: Serve immediately, garnished with 2 tbsp crushed peanuts.