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83% would make again

Rice Noodle Pancakes With Chili Sauce


for 5 pancakes

Sweet Chili Sauce

  • ¾ cup water (180 mL)
  • ¼ cup vinegar (60 mL)
  • ½ cup sugar (100 g)
  • ½ tablespoon salt
  • 3 cloves garlic
  • 2 serrano peppers, deseeded

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Rice Noodle Pancake

  • 2 servings rice noodle
  • 5 cups water (1 ¼ L), boiling
  • 1 cup shredded carrots (110 g)
  • ½ cup scallion (50 g), chopped
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil
  • 2 eggs, beaten

Nutrition Info

    Calories 464
    Fat 5g
    Carbs 90g
    Fiber 2g
    Sugar 15g
    Protein 9g

Estimated values based on one serving size.


  1. In a blender or food processor, blend all of the sweet chili sauce ingredients together.
  2. Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
  3. Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
  4. Drain, discard water and add the noodles to mixing bowl.
  5. Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
  6. Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
  7. Grab a handful of noodles and place into your heated pan.
  8. Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
  9. Serve with the sweet chili sauce.
  10. Enjoy!

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