Thai Crispy Rice Noodles

These Thai crispy, puffed rice noodles are so fragile but so good! You will often find them served as a side dish at an Asian restaurant or topped on salads or any other meals or appetizers. These noodles are light, puffy and with just a pinch of salt, they can even be served as a snack on it’s own.

To make these puffed rice noodles, an exact recipe is not necessary. All you need is rice noodles and oil for frying and you can make as much or as little as you want or need.

Ingredients:

1/2 package (4oz) Thai Rice Noodles

2/3 cup of Oil (For frying)

Pinch of Salt

Instructions:

  1. Break or cut the rice noodles to your desired size. (Scissors may be handy)
  2. Heat a small frying pan or a wok and add the oil. (The bigger the pan, the more oil you will have to use). Heat the oil over medium heat until it is very hot.
  3. Taking a small amount each time, (about a handful) deep fry the noodles for 2-5 seconds or until the noodles are puffed and crispy, turning them over once. Do not brown.

To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again.

Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles.

The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel.

Once you’re finished, sprinkle a pinch of salt on top if desired.

Use the crispy noodles as a topping for lettuce wraps, salads or any other dishes they may go with. I love these with my bang bang shrimp lettuce wraps.

Enjoy!

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

5 from 3 votes
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Thai Crispy Rice Noodles

To make these puffed rice noodles, an exact recipe is not necessary. All you need is rice noodles and oil for frying and you can make as much or as little as you want or need.

Author Alena's Homecooking

Ingredients

  • 1/2 Package (4oz) Thai Rice Noodles
  • 2/3 Cup Oil (For Frying)
  • Pinch of Salt (Optional)

Instructions

  1. Instructions:

    1.Break or cut the rice noodles to your desired size. (Scissors may be handy)

    2.Heat a small frying pan or a wok and add the oil. (The bigger the pan, the more oil you will need to use). Heat the oil over medium heat until it is very hot.

    3.Taking a small amount each time, (about a handful) deep fry the noodles for 2-5 seconds or until the noodles are puffed and crispy, turning them over once. Do not brown.

    To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again.

    4.Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles.

    The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel.

    5.Once you're finished, sprinkle a pinch of salt on top if desired.

    Use the crispy noodles as a topping for lettuce wraps, salads or any other dishes they may go with.

    Enjoy!

 

10 Comments

  • Karen McCuiston

    This recipe made my day! I have always asked for the puffy noodles when I go out to eat and tried to find them in the Asian food store. I finally asked a worker what kind of noodles it is and she was able to tell me. Thanks for posting how to do it though. I always enjoy how the noodles soak up the juices in a Chinese dish.

    • alenashomecooking

      You can use any cooking oil for frying.
      As far as using boiling water, that is another method of cooking these noodles that is not what this post is about 🙂

  • Mike Reed

    5 stars
    Your website looks amazing I would love to collaborate with you. I have sent you my contacts via email, please reach out to me.

  • Samantha Jones

    5 stars
    I’ve been wondering how restaurants make these I’m so glad I came across your website. Made these today and added to my salad. It was delicious

    • alenashomecooking

      Yes you can make them in advance and store in an airtight container overnight (not refrigerated) how long they’ll stay crispy really depends on the humidity in your home

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