Easy rice vermicelli stir-fry recipe here to save you from another night of takeout! Whip up the easiest noodle stir-fry ever, prepped and cooked in just 15 minutes - ideal for busy weeknights.
This is a quick, family-friendly meal that's simple to make and even easier to eat.
The thin vermicelli noodles soak up all that tasty stir-fry sauce, creating a dish that's irresistible.
These stir-fried vermicelli noodles are totally customizable with your favorite fresh vegetables and a sprinkle of herbs. It's the kind of dish that allows you to clean out your fridge and toss everything in the pan!
I love to pair it with a spicy Thai papaya salad like som tum Thai to add some heat, but it absolutely rocks solo as well.
Vermicelli noodles are thin, gluten-free noodles made primarily from rice flour, beloved for their light texture and ability to absorb flavor. They're perfect for stir-fries, soups, and salads.
In Thailand, these delicate noodles are known as 'sen mee.' If you're a fan of thicker noodles like those in authentic chicken pad Thai, feel free to swap in dry rice noodles for a tasty twist.
For the exact measurements, please scroll down to the recipe card at the end of this post.
At our former Thai restaurant, we often recommended this noodle stir-fry to newcomers and children.
In Thailand, it's common to enjoy this dish with a spicy Thai salad. It's a classic combo many Thai children grow up enjoying weekly.
Allow the stir-fry to cool to room temperature before sealing it in an airtight container. It'll stay fresh in your refrigerator for up to 3 days.
Reheating instructions: When you're ready, gently reheat the noodles in a non-stick skillet or pan over low heat.
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This easy rice vermicelli stir-fry recipe comes together in no more than 15 minutes. Made with simple ingredients - perfect for busy weeknights.
Begin by soaking the rice vermicelli in water according to the package instructions.
In a wok over medium heat, heat oil and then sauté garlic and shallots until golden.
Add palm sugar, tamarind paste, black soy sauce, and fish sauce. Stir-fry until well mixed.
Pour in water and bring to a boil for a minute, ensuring the palm sugar is fully dissolved.
Introduce the rice vermicelli to the wok, stir-frying for about 3 minutes to keep the noodles separate.
Directly crack the eggs into the wok, stirring to blend with the vermicelli.
Turn off the heat, add green onions and bean sprouts, and toss to just mix. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.