Stir-Fried Vermicelli with Shrimp and Roasted Peanuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light rice vermicelli noodles stir-fried with juicy shrimp, crunchy roasted peanuts, and fresh herbs for a vibrant Vietnamese noodle dish. This Vietnamese recipe, ready in about 35 minutes, pairs rice vermicelli noodles, large shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 3 Vietnamese cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 7 ounces rice vermicelli noodles in warm water for 20 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1 minute until fragrant.
  3. Step 3: Add 12 peeled and deveined large shrimp to the wok, stir-frying for 2-3 minutes until pink and cooked through.
  4. Step 4: Add drained vermicelli noodles to the wok along with 2 tablespoons fish sauce, 1 teaspoon sugar, and 1/4 teaspoon black pepper. Toss everything together for 2 minutes until noodles are heated through and coated with sauce.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped roasted peanuts, 2 sliced green onions, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately with 2 lime wedges on the side to squeeze over the noodles.

Related recipes