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Easy Rice Vermicelli Stir-Fry Recipe

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This easy rice vermicelli stir-fry recipe is prepped and ready in just 20 minutes and tastier than takeout. It’s a simple Thai noodle stir-fry, perfect for busy weekdays, and you can easily customize the flavors to your liking.

Rice vermicelli stir-fry, served in a golden wok with chopsticks.

After you’ve tried this recipe, be sure to check out my most popular Thai noodle recipes, including authentic chicken pad Thai, beef pad see ew with wide rice noodles, and pad kee mao (drunken noodles).

What is rice vermicelli

Rice vermicelli are thin, delicate noodles made from rice flour and water. Popular in Thai cuisine, these gluten-free noodles are quick to cook and absorb flavors well, making them perfect for stir-fry dishes and spring rolls.


Rice vermicelli noodles are also known as thin rice noodles or rice sticks. In Thailand, they’re known as sen mee, which translates to thin noodles.

Pack of rice vermicelli noodles set against a banana leaf.
Rice vermicelli noodles can be found in any Asian supermarket.

These noodles can sometimes be used as a replacement for other noodles, for example, sen yai noodles, as done in my recipe for sen mee pad see ew.

Rice vermicelli stir-fry

This recipe for stir-fried rice vermicelli noodles is perfect for family meals. It’s very easy to make, and you’ll find yourself coming back for more.

The thin vermicelli noodles soak up all the delicious stir-fry sauce, making it simply irresistible. In Thailand, it’s sometimes served as a side dish with Thai salads like som tum Thai (papaya salad), but it can also be served as a main dish.

What you’ll love about this stir-fried rice vermicelli recipe is that you can customize it with your favorite stir-fry vegetables such as broccoli, onion, or mushroom, and fresh herbs. You can use any leftover veggies you have – just toss them in the hot pan!

Rice vermicelli noodles stir-fry lifted with chopsticks.

It’s also made with simple ingredients that you likely already have at home if you enjoy cooking Thai food regularly. If you wish, you can add a protein like chicken, pork, beef, or seafood such as shrimp.

It’s a one-pan dish that doesn’t require you to be a chef. Any beginner cook can make this Thai recipe, and it tastes just as delicious as what you’d get at a Thai restaurant! When serving, don’t forget a side of red pepper flakes and a lime wedge to finish it off.

Ingredients for rice vermicelli recipe

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for rice vermicelli stir-fry: vermicelli noodles, bean sprouts, shallots, green onions, eggs, garlic, palm sugar, and stir-fry sauces.
  • Rice vermicelli Try to source the popular Wai Wai brand. 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 white or brown sugar, adds a unique caramel-like sweetness to the stir-fried vermicelli noodles.
  • Fish sauceFish sauce adds a distinct salty and umami-rich flavor, balancing the sweet and sour notes of the stir-fry sauce.
  • Tamarind paste Tamarind paste adds a distinctive tang, which perfectly complements the other flavors.
  • Black soy sauceBlack soy sauce adds a sweet depth and is commonly used in Thai kitchens to bring a dark, rich color and sweetness to noodle dishes.
  • Green onions
  • Bean sprouts
  • Shallots
  • Garlic
  • Egg – An egg adds richness, texture, and enhances the overall flavors.

How to make stir-fried vermicelli

Step 1: Begin by soaking the rice vermicelli in water according to package instructions.

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

Step 3: 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.

Step 4: Add the soaked rice vermicelli to the wok, stir-frying for about 3 minutes to coat each noodle with sauce.

Step 5: Directly crack the eggs into the wok, stirring to blend with the vermicelli.

Step 6: Turn off the heat, add green onions and bean sprouts, and toss to mix. Serve immediately and enjoy!

Kitchenware

  1. Measuring spoons and cups
  2. Cutting board and a sharp knife
  3. Strainer or colander (for draining the noodles)
  4. Wok with spatula or large frying pan

What to serve with rice vermicelli noodles

At our former Thai restaurant, we often recommended this noodle stir-fry to newcomers and children. In Thailand, it’s commonly paired with spicy Thai salads – a classic combo loved by many from childhood. Garnish with crushed dry roasted peanuts, a squeeze of lime juice, and Thai chili flakes for added flavor.

How to store and reheat

Storing: Allow the stir-fried noodles 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: When you’re ready, gently reheat the noodles in a non-stick skillet or pan over medium heat.

Authentic Thai noodle recipes

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Easy Rice Vermicelli Stir-Fry Recipe

Rice vermicelli stir-fry served in a golden wok with chopsticks.
This easy rice vermicelli stir-fry recipe comes together in no more than 20 minutes. It's made with simple ingredients and perfect for busy weeknights.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Thai
Course Main Course, Side Dish
Serving Size 2 people

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
  • 200 ml water
  • 150 g rice vermicelli
  • 2 eggs
  • 3 green onions roughly chopped
  • a handful of 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.

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