Tangy Tamarind Noodle Salad with Crispy Shallots
A refreshing Burmese-inspired noodle salad combining tangy tamarind dressing, fresh herbs, and crunchy shallots for texture and flavor. This asian-inspired pasta (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 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
- 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
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.
Equipment for this recipe
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Frequently asked questions
How long does Tangy Tamarind Noodle Salad with Crispy Shallots 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 Tangy Tamarind Noodle Salad with Crispy Shallots?
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 vermicelli noodles from drying out.
Can I substitute ingredients in Tangy Tamarind Noodle Salad with Crispy Shallots?
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 Tangy Tamarind Noodle Salad with Crispy Shallots 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.
Is Tangy Tamarind Noodle Salad with Crispy Shallots vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
