Easy Rice Vermicelli Stir-Fry Recipe
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This easy rice vermicelli stir-fry recipe makes a healthy and flavorful Thai meal. It’s cooked and prepped in just 15 minutes, perfect for busy weeknights. It was a hit in our Thai restaurant, so make this meal yourself for something that’s better than takeout!
15 minutes rice vermicelli stir-fry recipe
To prepare this tasty stir-fry, you only need a wok pan, a spatula, a handful of ingredients, and just 15 minutes of cooking time.
And once you take your first bite, it’s hard to stop eating, these noodles are super addictive! It’s a good thing that this dish is really light on the stomach.
What’s inside this easy recipe
This recipe is made with super basic and easy-to-find ingredients! If you’re a Thai food fan, you probably have all the necessary flavoring sauces – fish sauce + black soy sauce – in your kitchen pantry.
The dish is highly customizable with your favorite ingredients. Toss in some chicken, pork, or beef and make it protein-rich. Additionally, you can throw in your favorite vegetables as well. I used bean sprouts, long beans, and shallots.
What are rice vermicelli noodles
Rice vermicelli, known as sen mie in Thailand, is actually a Chinese noodle made from rice flour. It is often used in the Thai kitchen, especially in noodle soups.
The texture is extremely thin and they have a chewy bite.
If you prefer the thicker dry rice noodles that are used in dishes like pad Thai, then you can easily substitute the vermicelli with those! This recipe is very versatile, making it perfect for anyone.
Ingredients
- Rice vermicelli – You can find these in an Asian supermarket, most people use “Wai Wai” brand.
- Palm sugar – Palm sugar will give a sweet taste to this recipe. Palm sugar is a lot healthier than regular sugar or brown sugar, and it adds some extra flavor!
- Fish sauce – Adds a salty and typical Thai flavor.
- Tamarind paste – Tamarind paste is used for its sour taste.
- Black soy sauce – A sweet tasting sauce, often used in the Thai kitchen.
- Bean sprouts – Unmissable in this recipe! A crunchy and healthy addition.
- Shallots – Shallots are a basic ingredient in stir-fry rice vermicelli.
- Green onions – Also known as scallions.
- Garlic – I love to use a good amount of garlic in my stir-fry meals!
- Egg
Step-by-step instructions
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Before you can begin cooking, the rice vermicelli must be soaked in water. The exact soaking time depends on the brand that you are using, and the instructions should be on the package.
The brand that I used suggested 5–10 minutes, and they turned out to be soft after 5 minutes.
Tip: Check whether they are soft by holding some noodles in your fingers; they should hang soft. The soaking is best done in lukewarm water. -
Slice shallots in thin slices.
The green onions in medium long pieces.
Crush the garlic using a mortar and pestle.
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Heat oil in a wok over medium heat, add shallots and stir-fry for 30 sec.
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Add crushed garlic and cook again for ±30sec until garlic turns golden brown.
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Add palm sugar, tamarind paste, black soy sauce and fish sauce. Stir-fry until all the ingredients are well mixed.
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Add 200ml water and let boil for a minute. The palm sugar has to be fully dissolved before continuing.
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Add rice vermicelli and stir-fry at high pace for ±3 minutes. Prevent the vermicelli from sticking together.
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Add eggs and beat them under the rest.
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Turn off the heat. Add green onions and bean sprouts and toss just to mix. The vegetables should still be crunchy when enjoying the rice vermicelli stir-fry.
How to serve
In our former Thai restaurant, I often recommend this stir-fry to those who are new to the Thai kitchen or to children.
In Thailand, people sometimes eat this meal together with a spicy som tam, which is a Thai salad. A lot of Thai kids grow up with this meal on a weekly dinner rotation, so your children will probably love it as well!
Whenever I eat this meal, I garnish it with a lot of crushed dried chili flakes, some lime juice and crushed roasted peanuts. I did not add this to the ingredients, since I wanted this to be an easy meal that anyone can enjoy and edit to their liking.
How to store
Let the stir-fry cool down to room temperature and store it in your refrigerator, in an airtight container, for up to 3 days.
To reheat, just use a non-stick skillet or pan over low heat.
More noodle recipes you’ll love
- Authentic drunken noodles recipe (Made with instant noodles.)
- Rad na (Thai noodles with pork gravy.)
- Pad see ew (Slurp up these delicious noodles, they’re one of my favorites!)
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Easy Rice Vermicelli Stir-Fry Recipe
Description
Whip up an addictive noodle stir-fry in just 15 minutes with this easy recipe.
Ingredients
Instructions
-
Soak the rice vermicelli in water according to package labeling.
-
Slice shallots in thin slices.
The green onions in medium long pieces.
Crush the garlic using a mortar and pestle. -
Heat oil in a wok over medium heat, add shallots and stir-fry for 30 sec.
-
Add crushed garlic and cook again for ±30sec until garlic turns golden brown.
-
Add palm sugar, tamarind paste, black soy sauce and fish sauce. Stir-fry until all the ingredients are well mixed.
-
Add 200ml water and let boil for a minute. The palm sugar has to be fully dissolved before continuing.
-
Add rice vermicelli and stir-fry at high pace for ±3 minutes. Prevent the vermicelli from sticking together.
-
Add eggs and beat them under the rest.
-
Turn off the heat. Add green onions and bean sprouts and toss just to mix. The vegetables should still be crunchy when enjoying the rice vermicelli stir-fry.
Servings 2
- Amount Per Serving
- Calories 465kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 1.4g7%
- Trans Fat 3.3g
- Total Carbohydrate 98.4g33%
- Dietary Fiber 1.5g6%
- Sugars 23.2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use the nutrition card in this recipe as a guideline.
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