You will need
    • Rice vermicelli with chicken:
    • 300 g rice vermicelli;
    • 500 g chicken fillet;
    • 2 carrots
    • 1 onion;
    • 50 g olive oil;
    • 50 g of soy sauce.
    • Rice vermicelli with vegetables:
    • 500 g vermicelli;
    • 4 tbsp vegetable oil;
    • 2 bulbs;
    • 2 sweet peppers;
    • 2 carrots;
    • 1/4 head of cabbage;
    • 4 tbsp of soy sauce.
    • salt
    • black pepper.
    • Thai soup with rice vermicelli:
    • 1 kg of fresh fish;
    • 250 g pasta;
    • 2 bulbs;
    • 4 garlic cloves;
    • ginger root (4 cm);
    • 150 g of canned bamboo;
    • 0,5 coconut milk;
    • 2 chili peppers;
    • zest of 1 lemon;
    • 2 tbsp rice starch;
    • 2 tbsp vegetable oil;
    • ground turmeric
    • salt.
Boil water amount of 1 l for 100 g of noodles, dip in boiling water the pasta. Again bring the water to a boil, cook the pasta no more than five minutes, then drain in a colander and rinse with cold water.
Rice vermicelli with Caritamrita onion rings, slice large carrots into strips, fry in olive or any other oil without the smell. Chicken fillet cut into small pieces or strips, add fried onions and carrots. Fry all together, then add rest of the oil and soy sauce. Mix the noodles with the roasted mass and serve both cold and hot.
Rice vermicelli with osamamovie noodles and add 1 tbsp oil. Wash and clean the vegetables, cut into large dice onions, remove seeds from the peppers, cut into large cubes, carrots grate on a coarse grater, cabbage cut into large strips. Preheat a deep frying pan 3 tbsp oil.
Within two minutes fry over high heat the onion, then add pepper, carrot, cabbage, stir and fry for another two minutes. In a pan add vermicelli, salt and pepper and simmer the same amount, in the end, add soy sauce.
Thai soup with rice vermicelliwill pochistit fish, disembowel, rinse with cold water, cut off the head, tail, fins have to fillet, the flesh is put aside, all the rest put in a saucepan with 3 litres cold water. Put on fire, bring to a boil, remove the foam, reduce the heat, add salt, add lemon zest, cook for forty minutes on low heat without a lid. Ready broth drain.
Wash the chilli, remove the seeds, cut into thin strips one pod. Chop onions and garlic, peel and cut into thin plates ginger. Drain water from cans of bamboo, cut it in pieces of 2 cm Cut into cubes of 2 cm fish fillets, mix in a bowl 1 tablespoon of rice starch with turmeric and salt, roll the pieces in the mixture.
Preheat a deep frying pan with a thick bottom in vegetable oil, fry the prepared ginger, onion, garlic for four minutes. Put in a pan the fish pieces and fry on high heat for three minutes, stirring constantly.
Bring to the boil 1 liter of strained broth, add the coconut milk, put 1 pod of chili and bamboo, bring to the boil and simmer for five minutes. Then remove from the pan and add the Chile Chile, thinly sliced. Mix the remaining broth with 1 tbsp of rice starch, pour in the boiling broth, again bring to a boil.
Cook separately the rice vermicelli, put it on plates, put the plate of fish with vegetables, pour the hot broth and serve immediately.