Tangy Tamarind Noodle Salad with Crispy Shallots

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Burmese-inspired noodle salad combining tangy tamarind dressing, fresh herbs, and crunchy shallots for texture and flavor. This Asian-inspired pasta recipe (vegetarian, gluten free), ready in about 25 minutes, pairs rice vermicelli noodles, tamarind paste, hot water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 350 cal/serving

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Ingredients

100 g rice vermicelli noodles
2 tbsp tamarind paste
1/4 cup hot water
1 tbsp palm sugar
2 tbsp fish sauce
1 tbsp lime juice
3 medium, thinly sliced shallots
1/3 cup vegetable oil
1/2 cup, roughly chopped fresh cilantro leaves
1/4 cup, roughly chopped fresh mint leaves
1/4 cup chopped roasted peanuts
1 tsp (optional) chili flakes

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Instructions

Step 1: Place 100 g rice vermicelli noodles in a large bowl and cover with boiling water. Soak for 5 minutes until tender, then drain and rinse under cold water to stop cooking.
Step 2: In a small bowl, whisk together 2 tbsp tamarind paste with 1/4 cup hot water until smooth. Add 1 tbsp palm sugar, 2 tbsp fish sauce, and 1 tbsp lime juice, stirring until the sugar dissolves to create a tangy dressing.
Step 3: Heat 1/3 cup vegetable oil in a small skillet over medium heat. Add 3 thinly sliced shallots and fry, stirring frequently, for 3-4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Step 4: In a large mixing bowl, combine the drained noodles with the tamarind dressing, 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, and 1 tsp chili flakes if using. Toss gently to mix.
Step 5: Transfer the salad to serving plates, sprinkle with the crispy shallots and 1/4 cup chopped roasted peanuts for crunch before serving.