Stir-Fried Thai Thin Rice Noodles with Eggs and Peanuts

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A classic Thai stir-fried noodle dish combining thin rice noodles with eggs, bean sprouts, and crushed peanuts, brightened with lime. This Thai recipe, ready in about 35 minutes, pairs thin rice noodles, vegetable oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 150 g thin rice noodles
• 2 tbsp vegetable oil
• 2 large eggs
• 1 cup bean sprouts
• 3 stalks, chopped green onions
• 3 tbsp pad Thai sauce
• 4 lime wedges
• 1/4 cup crushed peanuts

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Soak 150 g thin rice noodles in warm water for 20 minutes until softened, then drain well.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Crack in 2 large eggs and scramble gently for 1-2 minutes until just set but still moist.
3. Step 3: Add the drained noodles, 1 cup bean sprouts, and 3 chopped green onions to the skillet. Stir-fry everything together for 3-4 minutes until the noodles are tender and heated through.
4. Step 4: Pour in 3 tbsp pad Thai sauce, tossing continuously so the sauce evenly coats the noodles and vegetables, cooking for another 1-2 minutes until fragrant and slightly thickened.
5. Step 5: Transfer to plates and garnish each serving with 1/4 cup crushed peanuts and 1 lime wedge to squeeze over before eating.