Thai Rice Vermicelli Recipe
Quick Thai rice vermicelli stir-fry with egg, crisp vegetables, and a sweet-tangy tamarind sauce. Easy street-style noodles ready in about 20 minutes.
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.
Calories: 834kcal | Carbohydrates: 126g | Protein: 13g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 2400mg | Potassium: 659mg | Fiber: 5g | Sugar: 39g | Vitamin A: 435IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 4mg
