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Easy Rice Vermicelli Stir-Fry Recipe

Golden wok of easy rice vermicelli stir-fry, garnished with lime and chili, ready to serve.

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.

Golden wok of easy rice vermicelli stir-fry, garnished with lime and chili, ready to serve.

More easy noodle dishes, please! After enjoying this recipe, try the readers-favorite beef pad see ew with wide rice noodles, and pad kee mao, another Thai classic.

Rice vermicelli stir-fry

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.

Close-up of delicious rice vermicelli noodles stir-fried with fresh vegetables, with chopsticks lifting some noodles.

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.

Why try stir-fried rice vermicelli recipe

  • This dish is your weeknight savior: Vermicelli stir-fry noodles are absolutely mouthwatering. You can whip it up in less time than it takes your favorite Thai restaurant to deliver. This recipe is all about making life easy.
  • Made with simple ingredients: Basic and easy-to-find ingredients are all you need. Fan of Thai food? I bet you've got everything you need in your kitchen pantry right now!
  • Easy to customize: Toss in some protein like chicken, pork, beef, or seafood. Or why not add some extra stir-fry vegetables like broccoli, onion, or mushroom.
  • One-pan wonder: Cleanup? Absolutely not. Ok, maybe a little, but I promise it'll be quick.

What is vermicelli noodles

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.

Pack of rice vermicelli noodles set against a banana leaf.

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.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

Fresh ingredients for rice vermicelli stir-fry including eggs, noodles, bean sprouts, shallots, fish sauce, and other Thai sauces and seasonings on a dark kitchen countertop.
  • Rice vermicelli - Look for the popular "Wai Wai" brand in Asian grocery stores. In my experience, it's the best out there, and it's the go-to choice for many Thai people.
  • Palm sugar - Palm sugar, healthier than regular or brown sugar, infuses this recipe with a subtle caramel-like sweetness, enhancing the overall taste of the stir-fried vermicelli noodles.
  • Fish sauce - Adds a distinct salty and umami-rich flavor, balancing the sweet and sour notes in the stir-fry sauce.
  • Tamarind paste - Tamarind paste adds its distinctive tang, which perfectly complements the other flavors.
  • Black soy sauce - Black soy sauce adds a sweet depth, commonly used in Thai kitchens to bring a dark, rich color and sweetness to noodle dishes.
  • Bean sprouts - Crunchy and fresh, noodles and bean sprouts are always a hit.
  • Shallots - Shallots add a mild, natural sweetness and slightly sweet onion flavor.
  • Green onions - Also known as scallions, these add a mild bite and fresh note. Great for garnishing and flavoring the noodles.
  • Garlic - The base of many Thai stir-fries, garlic adds aroma and a distinct, pungent flavor.
  • Egg - The egg adds richness and a layer of texture, making the dish more yum.

Cooking instructions

1. Soak vermicelli: Begin by soaking the rice vermicelli in water according to package instructions.
2. Sauté Aromatics: In a wok over medium heat, heat oil and then sauté garlic and shallots until golden.
3. Mix sauces: Add palm sugar, tamarind paste, black soy sauce, and fish sauce.
4. Dissolve sugar: Pour in water and bring to a boil for a minute, ensuring the palm sugar is fully dissolved.
5. Stir-fry vermicelli: Introduce the rice vermicelli to the wok, stir-frying for about 3 minutes to keep the noodles separate.
6. Scramble eggs: Directly crack the eggs into the wok, stirring to blend with the vermicelli.
7. Finish and serve: Turn off the heat, add green onions and bean sprouts, and toss to just mix. Serve immediately.

Try one of my other rice vermicelli recipes: Pad mee and mee krob!

Kitchen tools

  • Strainer or colander for draining the noodles.
  • Wok with spatula or large frying pan
  • Cutting board and chef's knife
  • Measuring spoons and cups

How to serve

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.

Garnishing options:

How to store and reheat

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.

More Thai noodle stir-fry recipes you'll love

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Cooking Method
Cuisine
Courses ,
Time
Prep Time: 5 min Cook Time: 10 min Total Time: 15 mins
Servings 2
Calories 465
Description

This easy rice vermicelli stir-fry recipe comes together in no more than 15 minutes. Made with simple ingredients -  perfect for busy weeknights.

Ingredients
  • 4 tablespoons oil
  • 4 shallots (finely chopped)
  • 5 cloves garlic (minced)
  • 4,5 tablespoons palm sugar
  • 5 tablespoons tamarind paste
  • 1,5 tablespoon black soy sauce
  • 3 tablespoons fish sauce
  • 6.80 fluid ounces water
  • 5.30 ounces rice vermicelli
  • 2 eggs
  • 3 green onions (roughly chopped)
  • a handful of bean sprouts
Instructions
  1. Begin by soaking the rice vermicelli in water according to the package instructions.

  2. In a wok over medium heat, heat oil and then sauté garlic and shallots until golden.

  3. Add palm sugar, tamarind paste, black soy sauce, and fish sauce. Stir-fry until well mixed.

  4. Pour in water and bring to a boil for a minute, ensuring the palm sugar is fully dissolved.

  5. Introduce the rice vermicelli to the wok, stir-frying for about 3 minutes to keep the noodles separate.

  6. Directly crack the eggs into the wok, stirring to blend with the vermicelli.

  7. Turn off the heat, add green onions and bean sprouts, and toss to just mix. Serve immediately.

Nutrition Facts

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.
  • Feel free to customize with your favorite vegetables and protein.
Keywords: rice vermicelli stir-fry recipe, rice vermicelli recipe, stir-fried rice vermicelli

Thank you so much for trying my recipe!