Thai Rice Vermicelli Stir-Fry
Quick and easy Thai rice vermicelli stir-fry with egg and veggies, ready in 20 minutes. Light, flavorful, and better than your favorite takeout!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Begin by soaking the rice vermicelli in water according to package instructions.
- 2
In a wok over medium heat, heat oil and then sauté garlic and shallots until golden and fragrant
- 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.
- 4
Add the soaked rice vermicelli to the wok, stir-frying for about 3 minutes to coat each noodle with sauce.
- 5
Directly crack the eggs into the wok, stirring to blend with the vermicelli.
- 6
Turn off the heat, add green onions and bean sprouts, and toss to mix. Serve immediately and enjoy!