Surprisingly simple to make, Crispy Rice Noodles might seem like a tricky, complicated addition, but they puff up in a matter of seconds—if your oil is hot enough! These light, crunchy vermicelli noodles will elevate your lettuce wraps, stir-fries, soups and salads from everyday mundane to restaurant-quality in minutes.
Table of Contents
The first time I tried making these light and airy things called “crispy rice noodles” (or rice sticks), I thought it would be as simple as dropping vermicelli noodles into hot oil and—voilà!
But oh no, my friend. It was anything but that.
The first few batches were a disaster—no puff, no crunch, just sad, soggy noodles. It wasn’t until batch #3 that I figured it out: the trick to that sizzling, puffy perfection is all in getting your oil VERY hot.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Vermicelli Rice Noodles. These thin noodles are made from rice flour and are the key to creating that signature light, airy texture. Look for thin dried rice vermicelli at most grocery stores in the Asian foods section.
- Peanut Oil or Canola Oil. For the best results, use an oil with a high smoke point. Peanut oil is ideal because it adds a light, nutty flavor, but canola oil works just as well if you have allergies. You’ll need enough to fill a pot with at least 1 inch of oil for frying.
- Optional: Salt. A pinch of kosher salt can be added after frying to enhance the flavor, but it’s entirely optional.
How to Make Crispy Rice Noodles
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Heat the Oil. Pour enough peanut oil or canola oil into a small pot so it’s at least 1 inch deep. Crank up the heat to medium-high and let the oil warm up for 3-4 minutes. If you have a thermometer handy, shoot for about 375°F—but don’t sweat it if you don’t. You’ll know it’s ready when the noodles puff up right away.
- Test the Oil. Before you fry the whole batch, drop in a single noodle. If it puffs up instantly, you’re golden! If not, let the oil heat a bit longer and try again. It’s all about getting that perfect puff.
- Fry the Noodles. Gently toss in a small handful of vermicelli rice noodles (about 1-2 tablespoons at a time). Watch them puff up in seconds—it’s seriously like magic! Flip them with tongs after a few seconds to ensure they fry evenly, then pull them out after about 10 seconds.
- Drain the Noodles. Transfer the crispy noodles to a paper towel-lined plate to soak up any extra oil. If you’re feeling fancy, sprinkle them with a pinch of kosher salt while they’re still hot.
- Repeat and Serve. Keep going with the rest of the noodles, frying them in small batches. Once you’ve fried them all, get ready to enjoy that light, crunchy goodness! They’re perfect for topping lettuce wraps, stir-fries, soups, or anything that could use a little crispy texture.
How to Use Crispy Rice Sticks
- Lettuce Wraps. Add a layer of these crispy noodles on top of your filling (like my PF Chang’s Chicken Lettuce Wraps!) for that satisfying crunch in every bite.
- Stir-Fries. Sprinkle them over your favorite stir-fry (like Teriyaki Shrimp or Honey Garlic Chicken!) for a light, airy texture that contrasts beautifully with tender veggies and sauce.
- Soups. Toss a handful of noodles onto a bowl of soup right before serving. They’ll stay crispy for just the right amount of time, adding a little extra flair to dishes with Asian-inspired broths or pho.
- Salads. Amp up your salads by topping them with these noodles. They bring an extra layer of crunch to both green salads and noodle salads.
- Snack. Feeling snacky? They’re also delicious on their own—just grab a handful and enjoy them like chips. (A sprinkle of Ranch seasoning would be so good!)
Tap stars to rate!
Crispy Rice Noodles Recipe
Surprisingly simple to make, Crispy Rice Noodles might seem like a tricky, complicated addition, but they puff up in a matter of seconds—if your oil is hot enough! These light, crunchy vermicelli noodles will elevate your lettuce wraps, stir-fries, soups and salads from everyday mundane to restaurant-quality in minutes.
email this recipe!
Enter your email and we’ll send it directly to you.
Ingredients
- ¾ cup peanut oil or canola oil
- 4 ounces vermicelli rice noodles
Instructions
- Pour the peanut oil into a small pot set over high heat until there is at least 1 inch of oil. (You may not need the entire ¾ cup.) Heat 3-4 minutes, then test the oil to see if it is hot by adding in a single vermicelli noodle. If it is ready, the noodle will puff up almost instantaneously.¾ cup peanut oil
- Once oil is hot, add vermicelli noodles 1-2 tablespoons at a time. Cook until golden and puffy, no more than 10 seconds. Flip and repeat on the other side.4 ounces vermicelli rice noodles
- Line a plate with paper towels. Transfer finished noodles to the paper towel-lined plate to drain and repeat with the remaining vermicelli noodles.
- Serve with PF Chang's chicken lettuce wraps, on soup or salads, or sprinkle with salt or seasonings for a quick snack!
Last step! If you make this, please leave a review letting us know how it was!
Tap stars to rate!
Notes
- Nutrition: Facts are estimates based on the noodles absorbing only a small amount of oil and no salt being added.
- Storage: Store in an airtight container in a cool, dry place for up to 2 days. Avoid refrigeration since it will make them soften.
Nutrition
Calories: 81kcal, Carbohydrates: 12g, Protein: 0.5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 26mg, Potassium: 4mg, Fiber: 0.2g, Calcium: 3mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe?Leave a comment below!
Didn’t know it could be so easy!