Toasted Rice and Tamarind Noodle Stir-Fry

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 drafted and published.

A vibrant Burmese noodle stir-fry featuring toasted rice powder, tamarind sauce, fresh vegetables, and a balance of sweet and sour flavors. This Asian Fusion-inspired noodle recipe, ready in about 35 minutes, pairs rice noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 4 Asian Fusion cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz rice noodles
2 tbsp vegetable oil
3, minced garlic cloves
2, thinly sliced shallots
1 cup bean sprouts
1 medium, julienned carrot
1.5 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp palm sugar or brown sugar
2 tbsp toasted rice powder
2, chopped scallions
1/2 tsp chili flakes
for serving lime wedges

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1-2 minutes until fragrant.
Step 3: Add the drained noodles, 1 cup bean sprouts, and 1 julienned medium carrot. Toss together for 2 minutes to combine and heat through.
Step 4: Stir in 1.5 tbsp tamarind paste, 2 tbsp soy sauce, and 1 tbsp palm sugar. Cook for another 2 minutes until the sauce thickens and coats the noodles.
Step 5: Remove from heat and fold in 2 tbsp toasted rice powder, 2 chopped scallions, and 1/2 tsp chili flakes for a smoky texture and subtle heat.
Step 6: Serve immediately with lime wedges on the side for squeezing over the dish.