Tamarind-Infused Rice Noodles with Shrimp

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

A vibrant dish of rice noodles tossed with plump shrimp, fresh herbs, and a sweet-tart tamarind sauce, finished with roasted peanuts for crunch. This asian-inspired noodles ready in about 25 minutes pairs rice noodles, shrimp, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 15 min Cook: 10 min Serves 2 Asian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add 150g shrimp, peeled and deveined, and cook for 2 minutes until pink and opaque.
  2. Step 2: Add 1 red onion, thinly sliced, and 2 garlic cloves, minced, and stir-fry for 1 minute until fragrant.
  3. Step 3: Add 200g rice noodles, soaked in warm water for 10 minutes, and stir to combine. Pour in 3 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp palm sugar. Stir well to coat the noodles.
  4. Step 4: Cook for 3 minutes, stirring occasionally, until sauce is absorbed and noodles are heated through.
  5. Step 5: Remove from heat and stir in 1/4 cup fresh basil, chopped, 1/4 cup fresh mint, chopped, and 1/4 cup roasted peanuts, chopped.

Frequently asked questions

How long does Tamarind-Infused Rice Noodles with Shrimp take to make?

Total time is about 25 minutes (15 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 Tamarind-Infused Rice Noodles with Shrimp?

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 rice noodles from drying out.

Can I substitute ingredients in Tamarind-Infused Rice Noodles with Shrimp?

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 Tamarind-Infused Rice Noodles with Shrimp 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 Tamarind-Infused Rice Noodles with Shrimp?

Asian noodles 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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