Thai – Rice Vermicelli in peanut sauce

thai cuisine copy

Asian cuisine is known for its colours, fragrances & flavours. Every single bite is packed with tons of soothing spices that mingles with the body & soul. This post is a vegetarian take at the Thai Rice Vermicelli.

Thai Cuisine

As an acknowledged expert of Thai cuisine, David Thompson, explains in an interview: “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”

The last sentence says it all for me. Thai cuisine first seemed very simple to make but as i started out with understanding the flavours, i was amazed to see how most of their recipes use spices/ingredients (very unusual from indian palate) to create such beautiful harmony of flavours. It’s all about balancing the flavours and creating lasting sensorial experiences. I once made a Thai fusion with my ordinary noodles and since then there has been no turning back.  One has to make a Thai dish once to understand what i really mean here.

This recipe is an absolute winner when it comes to easy-peasy recipes. Not only heavenly delicious and addictive, depending on what you plan to put in it, it can turn out to be a very healthy ,less oil dish.

Thai – Rice Vermicelli in Peanut Sauce

Thai rice vermicelli in peanut sauce

  • Servings: 2-3
  • Print

For those who do not know what Rice Vermicelli is Read Here.

It might be a little difficult to find Rice Vermicelli in usual stores. You can replace the same with the ordinary vermicelli available though the taste would be less authentic.

thai cuisine copy


Cooking Time : 15-20 minutes

preparation time : 10 minutes

Serves : 2

  • 1 packet (250 gms) Rice Vermicelli.
  • 1 cup shredded spring onions – white and green portions both
  • 1/3 cup shredded cabbage (optional)
  • 1/3 cup bok choy
  • 1/3 cup mushrooms
  • 100 gms Tofu – cut into 1cm thick slabs  . You can substitute this with cottage cheese as well.
  • 10-15 peanuts – chopped
  • 1/2 teaspoon toasted sesame seeds
  • 1 1/2 tsp of sesame oil. Can substitute with Olive Oil
  • Chili flakes
  • Salt to taste

For a healthier recipe, you can also add Sprouts, Carrots & Broccoli to it.

For Peanut Sauce

  • 3/4 cup creamy peanut butter
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon granulated sugar. Can also use honey.
  • 2 1/4 teaspoons chili-garlic paste
  • 1 medium garlic – finely chopped


  1. In a large container, boil some water with 1 tsp salt. Once the water boils, add the rice vermicelli and cook for 5 minutes. The vermicelli is done when it turns transparent. Remove from flame. Using a strainer, sieve out the vermicelli and run under cold water. Make sure the vermicelli is not over cooked or it will break while mixing the sauce.
  2. In a bowl, mix all the ingredients for peanut sauce and keep aside.
  3. In a wok pan (broad base pan/kadhai), take sesame oil and roast the peanuts. Remove the peanuts once golden brown. Now add the spring onions, mushrooms, bok choy and cabbage. Add salt. Cook on high flame for 2-3 minutes. Veggies are ready when cabbage starts to look transparent. Remove from flame and keep aside. Cooking on high flame will give an intense flavor and texture to your veggies.
  4. Take a bowl. Add the rice vermicelli. Now toss in the peanut sauce and mix carefully. Now add the vegetables and mix well.
  5. Arrange in a plate. Sprinkle some sesame seeds and peanuts. Serve Warm or cold.

Tip : – After boiling noodles,vermicelli etc, one must immediately strain out the hot water and run it under cold water. Cold water stops further cooking of the food. If the noodles/vermicelli is to be kept for a later consumption, add some oil or keep it dipped in cold water so that the strands of noodles/vermicelli keep separated.

If u liked the above recipe, find more Thai recipes in Divine Spice recipe box here:

thai pic thai curry chopsuey copyasian style soup'n' noodles thai peanut sauce

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