Stir Fry Rice Vermicelli with Tamarind Sauce (เส้นหมี่ผัดซอสมะขาม)

by - January 21, 2014

Noodles are popular all over Asia, so there is no surprise that noodles are a staple for many Thais. Walk down to any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodles dishes. Everyone loves and could always have a noodles dish.  

The noodles can be soupy and come in a broth or dried as in stir fried noodles or in between such as Kway Teow Lord (flat rice noodles with sweet dark soy sauce), but the condiments are always  of four different flavors – crushed red chili in vinegar (mild spicy and sourly), dried chilli powder (harsh spicy), fish sauce and sugar. These condiments are really simple to make and to us, Thais, they are important and what make our noodles dishes even more delicious. I will share you how to prepare these four condiments, but it will be another post. 

Back to my stir fried rice vermicelli with tamarind sauce recipe. Stir fried rice vermicelli is usually made with dark soy sauce. However, in my recipe I used tamarind concentrate which is very popular in many Thai dishes. With some shrimp, chives, this stir fried rice vermicelli takes me back to Thailand. It was very delicious and satisfactory. 

Tamarind concentrate is widely available in Japan and everywhere. Try my Stir Fry Rice Vermicelli with Tamarind Sauce recipe, I am sure you will love it. 

                                               Ingredients( for 2-3 servings)
                                180 grams dried rice vermicelli soaked in warm water until soft
                                           4-5 medium shallots, sliced thinly 
                                              2 tablespoon dried shrimp
                           150 grams hard tofu, cut into bite sized pieces
                                                       for the sauce
                                            180 ml. tamarind concentrate
                                                       2 teaspoon sugar
                                                     3 tablespoon palm sugar 
                                                       1 tablespoon fish sauce 
                                                      2 teaspoon chili powder 
                                                   1/2 tablespoon peanut butter

                                               4 tablespoon vegetable oil for stir frying 

  1. Soak dried rice vermicelli in warm water until soft, drain well, set aside.
  2. Heat frying pan with 2 tablespoon vegetable oil, add in tofu, cook until golden crispy. 
  3. Heat the wok with 2 tablespoon vegetable oil, add in shallot, stir fry until fragrant.Add in dried shrimp. Add all the sauce ingredients, cook until the sugar dissolves and the mixture is thicken.
  4. Add in vermicelli, stir to combine, add in tofu from step 1. Do few quick stirs, dish out, serve immediately. 

Notes: The dish is usually cooked over very high heat. If you have a less powerful stove, I find that making 1 serving at a time is the best way.

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  1. Look so good! And I have all the ingredients except shallots but I could use purple onion, right? I was looking for the way to use dried shrimp so I'm glad to find this recipe. I love the you used peanuts butter too. Sounds wonderful!

  2. @Nippon Nin
    I am glad you have almost all the ingredients. Anyway, I never use purple onion , but I guess it 'll work just fine.