Thai Crispy Rice Noodles Recipe (quick & easy) (2025)

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:

1. Break or cut the rice noodles to your desired size. Longer noodle pieces look better. (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-high 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. 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.

Other Noodle recipes you might love:

One Pan Pasta Beef Bolognese

One pan Shrimp Yakisoba

Homemade Sarku Chicken Teriyaki

Sweet n’ Sour Beef Pasta

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