Stir-Fried Thai Thin Rice Noodles with Eggs and Crushed Peanuts

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

A classic Thai stir-fry featuring delicate thin rice noodles tossed with eggs, fresh bean sprouts, and green onions, finished with tangy lime and crunchy crushed peanuts. This Thai recipe, ready in about 30 minutes, pairs thin rice noodles, eggs, bean sprouts 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.

Prep: 20 min Cook: 10 min Serves 2 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 6 oz thin rice noodles in warm water for 15 minutes until pliable, then drain.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Crack 2 large eggs into the wok and scramble for 1 minute until just set.
  4. Step 4: Add the soaked noodles, 4 tbsp pad Thai sauce, and 1 tbsp brown sugar, tossing to combine and cook for 3 minutes until noodles are tender and coated.
  5. Step 5: Stir in 1 cup bean sprouts and 3 sliced green onions, cooking for another 1 minute until slightly wilted.
  6. Step 6: Remove from heat and serve garnished with 1/4 cup crushed peanuts and 4 lime wedges on the side to squeeze over before eating.

Frequently asked questions

How long does Stir-Fried Thai Thin Rice Noodles with Eggs and Crushed Peanuts take to make?

Total time is about 30 minutes (20 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 Thai Thin Rice Noodles with Eggs and Crushed Peanuts?

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 thin rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Thai Thin Rice Noodles with Eggs and Crushed Peanuts?

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 Thai Thin Rice Noodles with Eggs and Crushed Peanuts 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 Thai Thin Rice Noodles with Eggs and Crushed Peanuts?

Thai thai 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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