Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru

Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru

I wanted to have a Thai-style "pad-thai" rice vermicelli made with homemade sweet chili sauce, but we only had sōmen vermicelli (made from wheat) at my house, so instead I made a Thai-style sōmen chanpuru (Okinawan stir-fry).

Ingredients: 2 servings

Sōmen noodles
2 bundles
Bean sprouts
1 handful
Chinese garlic chives
1/2 bunch
Japanese leek, minced
Your favorite vegetables (eg. cabbage, carrots, wood ear mushrooms, etc.)
to taste
Takuan, chopped (optional)
about 2 rounds
Squid, shrimp, or pork (or sakura shrimp)
a small amount
Aburaage or atsuage, choppped
about 1/2
Peanuts, chopped
about 10
Sweet chilli sauce
2-3 tablespoons
Soy sauce
a small amount
1/2 clove
Chicken stock granules
1/2 teaspoon


1. Boil the sōmen noodles to a firm texture, drain, and rinse. Cut the vegetables, squid, shrimp, or pork into bite-sized pieces. (Other than the bean sprouts or Chinese chives, any ingredients will do!)
2. Heat the oil in a frying pan, pour in the beaten egg, and scramble. Transfer to a plate.
3. Add more oil to the frying pan and stir-fry the finely chopped leak and garlic until fragrant. Add the squid, shrimp, pork, and aburaage or atsuage and stir-fry.
4. Turn the heat to high and add the vegetables and takuan. Lightly stir-fry, then add 1/2 teaspoon of chicken soup stock granules dissolved into 1/4 cup of water. Add the boiled sōmen noodles and quickly toss.
5. Season with soy sauce and sweet chili sauce. Add the eggs from Step 2, transfer to serving plates, and top with the chopped peanuts to finish. Drizzle with sweet chili sauce and top with lemon to taste.

Story Behind this Recipe

I wanted to use my homemade sweet chili sauce.