Thai Crispy Rice Noodles Recipe (quick & easy)
These crispy rice noodles are so easy to make. With just a pan and hot oil, these noodles puff up and make the perfect topping, side or snack.
These Thai puffed, crispy thin rice noodles may also be called rice vermicelli 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 crispy rice 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 and crispy 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.
Where can i buy rice noodles?
Rice noodles can be found in most Asian grocery stores as well as other grocery stores that may have an Asian section. Next time you go grocery shopping, look for them in your store, if you cannot find them locally, you can also order them online.
What you need to make crispy rice noodles:
1/2 package (4oz) Thai Rice Noodles
2/3 cup of Oil (For frying) I recommend using a high smoke point oil
Pinch of fine Sea Salt
How to make crispy rice noodles:
- Break or cut the rice noodles to your desired size. Longer noodle pieces look better. (Scissors may be handy)
- 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-high heat until it is very hot.
- 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. Repeat with the remaining noodles. Do not brown.
Extra Tips:
When deep frying the thin rice noodles, the most important thing is to have the right oil temperature. If the oil is too hot, the noodles will burn and brown, if the temperature is too low, the noodles will not puff up.
Make sure all the thin rice noodles are submerged in hot oil. Not submerged parts of the noodles will not puff up.
A great way 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 rice 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 crispy rice noodles with a pinch of salt on top if desired or garnish with green onions.
This noodle dish can be served on it’s own as a side or used as a topping for lettuce wraps, salads, sushi rolls or any other Asian dishes they may go with. I love these with my bang bang shrimp lettuce wraps.
What is your favorite way to enjoy these crispy rice noodles? Let me know in the comments below. Did you make this recipe? I’d love to hear how it went. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.
Other Noodle recipes you might love:
One Pan Pasta Beef Bolognese
One pan Shrimp Yakisoba
Homemade Sarku Chicken Teriyaki
Sweet n’ Sour Beef Pasta
Thai Crispy Rice Noodles Recipe (Quick & Easy)
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 Oil (For Frying)
- Pinch of Salt (Optional)
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.
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
The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel.
-
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. Do not brown.
-
4.Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles.
-
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!
Recipe Notes
Extra Tips:
When deep frying the thin rice noodles, the most important thing is to have the right oil temperature. If the oil is too hot, the noodles will burn and brown, if the temperature is too low, the noodles will not puff up.
Make sure all the thin rice noodles are submerged in hot oil. Not submerged parts of the noodles will not puff up.
I earn a small commission for every purchase made through my links, this doesn’t change your price in any way. Thank you for supporting my work.
Thank you for sharing this recipe. Your post is very detailed and it makes it so easy to understand what to do
If you break the noodles into sections right over the pan, it’s much easier and much neater than cutting them with a scissors. They flew all over when I tried that! Thanks for the great recipe!
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.
What type of oil? Can I just use boiled water with salt?
Thank you! I made these tonight and they turned out really well!
Your website looks amazing I would love to collaborate with you. I have sent you my contacts via email, please reach out to me.
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
Can you make these ahead of time? How long will they hold up after frying?
Thank you for sharing such an easy recipe