Thai Crispy Rice Noodles Recipe (quick & easy)
You won’t believe how easy these crispy Thai rice noodles are. Made with just 2 ingredients – rice noodles and oil (with salt optional), these Thai crispy rice noodles, fry up light, puffed, and perfectly crunchy every time. This easy recipe is about to become a staple in your kitchen.
These puffed, crispy, thin rice noodles (may also be called rice vermicelli) are so fragile but so good, you don’t really know when to stop eating them. (Kinda like popcorn or sunflower seeds)
You will often find them at Asian or Thai restaurants served as a side dish or topped on salads, lettuce wraps or any other meals or appetizers. They’re a popular base in Thai noodles recipes, and are often used in crispy noodle dishes, stir fry and salads for added texture and flavor.
Whether you’re making a quick snack, a topping for Thai-inspired quick lunch or an easy gluten-free noodle option, this crispy rice noodles recipe proves that authentic texture doesn’t require complicated ingredients -just the right technique. With one main ingredient, you can create delicious Asian dishes in your own home kitchen.
Favorite ways to enjoy Thai crispy rice noodles:
I like to serve my bang bang shrimps on these crispy noodles sprinkled with some spring onions on top, or turn it into lettuce wraps. Either way, with or without lettuce, it makes a beautiful and delicious appetizer or lunch recipe.
To make these rice stick 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 at almost any Asian market or most 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 Dried Rice Noodles
- 2/3 cup of Oil (For frying) I recommend using a high smoke point oil such as avocado, olive or peanut 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, about 350°F. (Test the oil before adding noodles, see TIPS below)
- 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.
- Set your puffed noodles to drain on a paper towel and continue frying the rest of your rice noodles.
IMPORTANT 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 absorb too much oil and 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.
- Make sure all the thin rice noodles are submerged in hot oil. Not submerged parts of the noodles will not puff up.
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 thin noodles with a pinch of salt on top if desired or garnish with green onions.
Fried rice noodles act as the key ingredient, bringing a delicate nutty flavor and satisfying savory flavor to the dish.
If you want to take these rice noodles further, you can use them to make Mee Krob, a classic Thai crispy noodle dish that is made with these noodles and topped with a sweet and sour sauce often with a tangy flavor from tamarind paste or fresh lime juice. In Thailand It is a popular street food known for its crunchy texture.
FAQ’s:
What are Thai crispy rice noodles?
Thai crispy rice noodles are thin rice noodles that are fried until puffy and crunchy. They are most commonly used in Thai noodle recipes especially salads or as a topping for Thai-inspired dishes.
Are Thai crispy rice noodles gluten-free?
Yes, most rice noodles are naturally gluten-free since they’re made from rice flour. However, always be mindful of sauces if any are used.
Can I make Thai crispy rice noodles ahead of time?
Yes, you can fry the noodles ahead of time and store them in an airtight container at room temperature for up to two days.
Why are my crispy rice noodles soggy?
Soggy noodles usually mean the oil wasn’t hot enough and they absorb too much oil. For the best crispy thigh rice noodles always fry at the correct temperature. (350°F-375°F) Or test oil with a noodle. It should puff up instantly and turn golden quickly. Drain on paper towels for perfect crispness.
Which type of rice noodles should I use?
For light, puffy and crispy noodles it is best to use thin dried rice vermicelli. They are sometimes labeled as rice sticks. Thicker rice noodles will yield a different, denser texture.
Do I need to cook the noodles before frying?
No, for these classic puffed crispy noodles, you use uncooked noodles straight into hot oil.
Why are my noodles turning brown?
Most likely the oil is too hot. The oil must be ideally around 350°F. If the oil is too hot, the noodles will burn and turn brown. Too low, the noodles will not puff up properly and will become tough and oily.
Where do I buy rice noodles?
Asian grocery stores, or major grocery stores such as Walmart, Whole Foods, Safeway, Publix, or check delivery apps such as intacart for local options. Amazon is a great online option.
What is your favorite way to enjoy these crispy rice noodles? Let me know in the comments.
Other Noodle recipes you might love:
One Pan Pasta Beef Bolognese
One pan Shrimp Yakisoba
Homemade Sarku Chicken Teriyaki (very popular)
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
-
Break or cut the rice noodles to your desired size. (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 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.
-
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.
-
Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles.
-
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.
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