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.

📝 Ingredients

• 4 tbsp oil
• 4 shallots (chopped)
• 5 cloves garlic (minced)
• 5 tbsp palm sugar
• 5 tbsp tamarind paste
• 3 tbsp fish sauce
• 1 1/2 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

1. 1Soak 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.
2. 2Cook 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.
3. 3Make 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.
4. 4Add the noodles. Add the drained rice vermicelli to the wok and toss with the sauce for 2–3 minutes until evenly coated.
5. 5Add the egg. Push the noodles slightly to the side and crack the egg into the pan. Scramble it, then mix it into the noodles.
6. 6Finish the dish. Turn off the heat and stir in the bean sprouts and green onions. Toss everything together and serve immediately.