Stir-Fried Thai Thin Rice Noodles with Eggs and Peanuts

By , Test Kitchen Director · 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 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.

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.

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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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