Make this easy one-pan Thai rice vermicelli stir-fry recipe with egg and crisp vegetables in just 20 minutes. It’s a budget-friendly noodle dish that’s perfect for a light dinner or side. Healthier and tastier than takeout!
What is rice vermicelli?
Rice vermicelli is a type of rice noodle made from rice flour and water. It’s naturally gluten-free, low in fat, and cooks quickly by soaking or boiling. It holds up well in stir-fries, soups, and salads, and is considered a healthy option.
They’re much thinner than the flat rice noodles used in pad Thai. They have a delicate texture and absorb flavors like a sponge, which makes them great for stir-frying because they take in the flavors of the stir-fry sauce really well
They’re also labeled as “thin rice noodles” or “rice sticks”. In Thailand, they’re known as sen mee and sometimes used to make sen mee pad see ew and pad mee.
Ingredient notes and substitutes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Thai vermicelli noodles – Try to find the Wai Wai brand, a favorite in Thai cuisine for its texture and quality.
- Palm sugar – Adds a mellow, caramel-like sweetness and is a healthier alternative to white or brown sugar.
- Fish sauce – Brings a salty, umami flavor. My favorite brand is Megachef.
- Tamarind paste – Gives the stir-fried rice vermicelli a tangy brightness that lifts and balances the dish.
- Dark soy sauce – Adds a rich, slightly sweet flavor and gives the noodles a darker color. I use Healthy Boy Brand.
- Green onions
- Bean sprouts
- Shallots
- Garlic
- Egg – I always make stir-fried vermicelli noodles with egg because it clings to the noodles and adds a rich flavor.
Vegetable & protein variations: Feel free to toss in any stir-fry vegetables you have on hand, like broccoli, carrots, mushrooms, or onions.
This dish also works great with added protein; try it with tofu, shrimp, chicken, or pork for a more filling meal.
How to make rice vermicelli recipe
- Soak the noodles. Start by soaking the rice vermicelli in water following the instructions on the package. Set aside.
- Sauté aromatics. Heat oil in a wok over medium heat. Add garlic and shallots, and sauté until they’re golden and fragrant.
- Make the sauce. Stir in palm sugar, tamarind paste, black soy sauce, fish sauce, and water. Let everything simmer for a minute or so, just until the sugar fully melts and the sauce blends.
- Add the noodles. Drain the soaked (and drained) vermicelli and add them to the wok. Toss everything together for about 3 minutes, making sure all the noodles get coated in the sauce.
- Add the egg. Crack the eggs directly into the pan and stir to combine with the noodles until they’re fully cooked and mixed in.
- Finish. Turn off the heat, add the green onions and bean sprouts, and give everything a final toss. Serve right away while it’s hot!
- Serve. Optionally, garnish with roasted peanuts and chili flakes for spice. In Thailand, we often serve this as a side with spicy salads like papaya salad!
More Thai noodle recipes to try
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Thai Rice Vermicelli Stir-Fry Recipe
Equipment
- Knife and cutting board
- Mixing bowl For soaking the rice vermicelli.
- Wok or large skillet
- Tongs or spatula
Ingredients
- 60 ml oil
- 4 shallots, chopped
- 5 cloves garlic, minced
- 70 g palm sugar
- 75 ml tamarind paste
- 22 ml black soy sauce
- 45 ml fish sauce
- 200 ml water
- 150 g rice vermicelli
- 2 large eggs
- 3 green onions, roughly chopped
- 1 handful bean sprouts
Instructions
- Begin by soaking the rice vermicelli in water according to package instructions.
- In a wok over medium heat, heat oil and then sauté garlic and shallots until golden and fragrant
- Add palm sugar, tamarind paste, black soy sauce, fish sauce, and water. Gently let the stir-fry sauce simmer for about a minute, ensuring the palm sugar is fully dissolved.
- Add the soaked rice vermicelli to the wok, stir-frying for about 3 minutes to coat each noodle with sauce.
- 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 mix. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite vegetables and protein.
