Simple Thai Rice Vermicelli Recipe
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This simple Thai rice vermicelli recipe is a quick one-pan noodle dish made with egg, crisp vegetables, and a sweet-tangy sauce that lightly caramelizes in the wok. It’s ready in about 20 minutes, making it perfect for a quick dinner or an easy side dish.
What is rice vermicelli?
Rice vermicelli are thin noodles made from rice flour and water. They cook quickly and are commonly used in stir-fries, soups, and salads across many Asian cuisines. They are naturally gluten-free and very light, absorb sauces easily, and work well in fast noodle dishes.
In Thailand, rice vermicelli is called sen mee. They’re much thinner than the flat rice noodles used in pad Thai and are often used in noodle soups and quick stir-fries like pad mee and sen mee pad see ew.
If you’ve never cooked with rice vermicelli before, you’ll find that it’s actually one of the easiest noodles to work with. Most brands only need a quick soak in water before they’re ready to stir-fry.
You’ll find them labeled as rice vermicelli, rice sticks, or thin rice noodles at Asian grocery stores.
The easiest noodles you’ll ever make
This recipe is my simple base version of stir-fried rice vermicelli, made with egg and a handful of veggies.
I make this dish quite often because it’s super easy, uses ingredients I usually already have in the kitchen, and it’s a great way to use up vegetables sitting in the fridge.
The noodles are tossed in a savory sauce made with fish sauce, tamarind, and palm sugar. As the sauce cooks in the hot wok, it coats the noodles and gives them a sweet, tangy flavor.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Noodles: In Thailand, we usually use the Wai Wai brand for rice vermicelli noodles, which has a great texture and doesn’t break apart easily.
- Palm sugar: Adds a mellow sweetness with a slight caramel flavor. Light brown sugar works as a substitute.
- Fish sauce: This is the main source of salt and umami in the dish. I like using Megachef because it has a clean flavor that isn’t overly sharp.
- Tamarind paste: Gives the vermicelli noodles their bright, slightly sour flavor that balances the sweetness of the palm sugar.
- Dark soy sauce: Just a small amount turns the noodles a deeper brown and rounds out the sauce.
- Green onions: Added at the end for freshness and a mild onion flavor.
- Bean sprouts: Make sure these stay slightly crunchy in the pan.
- Shallots: Add a mild sweetness.
- Garlic: Stir-fried first to create a fragrant base.
- Egg: I always crack an egg into this stir-fry. As it scrambles in the wok, it clings to the fine noodles, adding flavor and richness.
You can enjoy the recipe just like this, or add protein like chicken, tofu, or shrimp if you want something a bit more filling. You can easily add other vegetables too. Thin carrots, cabbage, mushrooms, or bell peppers all work well.
How to stir-fry vermicelli
- Soak the noodles. Place the rice vermicelli in a bowl of water and soak according to the package instructions, usually about 5–10 minutes. The noodles should soften but still feel slightly firm, as they will finish cooking in the wok. Drain well and set aside.
- Sauté aromatics. Heat oil in a wok or large pan over medium heat. Add the garlic and shallots and stir-fry until fragrant and lightly golden.
- Make the sauce. Add the palm sugar, tamarind paste, fish sauce, dark soy sauce, and water. Stir until the palm sugar dissolves and the sauce becomes smooth.
- Add the noodles. Add the drained vermicelli to the wok and toss them in the sauce. Stir-fry for about 2–3 minutes so the noodles absorb the flavor.
- Add the egg. Push the noodles slightly to the side of the wok and crack the egg into the pan. Let it cook briefly, then scramble it and toss it together with the noodles.
- Finish. Turn off the heat and add the bean sprouts and green onions. Toss everything together and serve immediately.
Serving tip: Garnish with roasted peanuts and a sprinkle of chili flakes for extra crunch and heat. In Thailand, this noodle dish is often served as a side with spicy papaya salad.
Common mistakes to avoid
Rice vermicelli stir-fries often go wrong because of three things:
❥ Soaking the noodles too long: Rice vermicelli soften very quickly. If they soak too long, they turn mushy and break apart in the wok. They should still feel slightly firm after soaking because they will finish cooking during the stir-fry.
❥ Adding the noodles before the sauce is ready: The sauce should already be simmering in the wok before the noodles go in. This helps the noodles absorb the flavor immediately instead of clumping together.
❥ Overcrowding the pan: Too many noodles or vegetables in the pan can make the dish steam instead of stir-fry. Cook over medium-high heat and keep everything moving in the wok.
Thai Rice Vermicelli Recipe
Equipment
- Measuring spoons & cups
- Knife & cutting board
- Mixing bowl wor soaking the rice vermicelli
- Wok or large pan
- Tongs or spatula
Ingredients
- 4 tbsp oil
- 4 shallots, chopped
- 5 cloves garlic, minced
- 5 tbsp palm sugar
- 5 tbsp tamarind paste
- 3 tbsp fish sauce
- 1½ tbsp dark soy sauce
- 200 ml water
- 150 g dry rice vermicelli noodles
- 2 large eggs
- 4 green onions, roughly chopped
- 1 handful bean sprouts
Instructions
- Soak the noodles. Place the rice vermicelli in a bowl of water and soak according to the package instructions until just softened. Drain well and set aside.
- Cook the aromatics. Heat oil in a wok or large pan over medium heat. Add the garlic and shallots and stir-fry until fragrant and lightly golden.
- Make the sauce. Add the palm sugar, tamarind paste, fish sauce, dark soy sauce, and water. Stir until the palm sugar dissolves and the sauce is smooth.
- Add the noodles. Add the drained rice vermicelli to the wok and toss with the sauce for 2–3 minutes until evenly coated.
- Add the egg. Push the noodles slightly to the side and crack the egg into the pan. Scramble it, then mix it into the noodles.
- Finish the dish. Turn off the heat and stir in the bean sprouts and green onions. Toss everything together and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite vegetables and protein.