10MM Rice Stick Noodles (Authentic) | Pack of 3 (3LB) | 1LB 454g Per Pack | Use For Pad Thai & Pho | DIY Cooking Instructions Included | Four Elephants Brand

There are a LOT of different types of noodles. These are dried rice noodles, and they are pretty similar to what you get from a Thai restaurant when you order pad kee mao (also known as drunken noodles) or pad see ew, and are a close match in flavor and texture. They are not EXACTLY identical as they have been dried; a great Thai place will make their noodles fresh, so there is a basic hierarchy for noodle quality: 1) Fresh made. These are a pain because they take time to make and then they stick together, but these are your best choice if you want to have the best dish possible and don't care about the extra effort (and it will be a lot of extra effort). 2) Precooked. I can find these in a large Asian market that is a 20 minute drive or so, at a reasonable price. Note: READ THE INGREDIENTS! A lot of precooked noodles will NOT be rice (even if they look like they are), or will include wheat flour dusting on them to keep them from sticking together, so they may not be gluten free even if they are rice. Know what you are buying. Precooked are almost as good as fresh made, just heat them in water then saute. 3) Dried rice noodles. 4) Substituting something else for whatever reason. The five stars I am giving this product recognizes that they are not quite as good as fresh or precooked noodles. These are, however, the closest I've come to either from any of the many dried rice noodles I've tried so far. The quality is fantastic and the price is very good. I have tried a lot of other rice noodles and these are the best I've ever tried for pad kee mao, and they are excellent for other dishes even if those other dishes tend to use other kinds of noodles. Try using them instead of traditional lo mein, udon, pho, pad thai, or ramen noodles, for example…it's different and not traditional, but I prefer these now and would rather use these noodles than pretty much anything else for any Asian dish (including Asian dishes that would not traditionally use rice noodles). These are actually surprisingly good for linguine and would make a fine substitute if you are avoiding gluten, but I still like Italian style wheat pasta (or better yet, gnocchi) for Italian sauces. The directions on the package (soak in hot water for 8-10 minutes) is a good way to cook them and you can consider them done at that point, but I would recommend cooking them in water first, strain the noodles, then saute the noodles in a hot pan with a little oil, then add your sauce and anything you stir fried, and cook them in the sauce with everything else until the sauce is heated. It's pretty easy to make an amazing meal in under 20 minutes, counting the time it took to get the water hot. I have just a single complaint about these noodles: 10 cm is the widest I can find them in. I wish I could find some that were even wider (and preferably from this brand), but it seems that 10 cm is some kind of dry noodle industry standard for "wide".