Thai Stir-Fried Vermicelli

18 May

I’m always stumped on what vegetable dish I should cook whenever I serve Thai dishes. Really, I have absolutely no idea despite googling for days. I know for a fact, my mom will stir-fry vermicelli with prawns and eggs and it is perhaps the closest Thai vegetable dish I’ve ever known.

This time around, I attempted to cook this all by myself without the mom’s supervision. I modified the recipe and omitted the original ingredients. Hopefully, it’d be as tasty as mom’s rendition.


  • 3 small packets (100 gm each) rice vermicelli
  • 300 – 400 gm bean sprouts
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 chicken thigh meat, thinly sliced
  • 6 medium grey prawns, cut into smaller pieces
  • 1/4 cup dried shrimps
  • 1 fresh red chilli, thinly sliced
  • 1 teaspoon black pepper
  • 4 tablespoons fish sauce (reduce it by 1/2 tablespoon if you want it to be less salty)
  • 4 tablespoons spring onion, chopped
  • 4 tablespoons coriander leaves, chopped


Soak the rice vermicelli in a bowl of warm water for about 10 minutes. Drain well and set aside.

Soak the dried shrimps in water for about 5 minutes. Drain well and then, blend in a food processor. Set aside.

Heat oil in a wok and stir-fry the onion and garlic until golden. Add the chicken, prawns and dried shrimps and stir-fry for 5 minutes. Add red chilli, bean sprouts, black pepper and fish sauce. Cook for about 2 minutes. Add vermicelli and stir well.

Garnish with spring onion and coriander leaves.


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