Stir-Fried Thai Thin Rice Noodles with Eggs and Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Thai stir-fried noodle dish combining thin rice noodles with eggs, bean sprouts, and crushed peanuts, brightened with lime. This thai-inspired thai 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.

★ 4.3 (11 ratings) Prep: 25 min Cook: 10 min Serves 2 Thai cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Stir-Fried Thai Thin Rice Noodles with Eggs and Peanuts 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 Thai Thin Rice Noodles with Eggs and 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 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 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 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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