Pad Thai Noodles
Pad Thai Noodles are medium-width rice flour noodles that are used in the Thai stir-fried noodle dish of the same name. The noodles have a chewy, toothsome texture and easily absorb the flavors of whatever they are cooked with.
Cook in boiling water for 5 to 6 minutes. Drain. Rinse in cold water to stop cooking. Lightly drizzle with 1 tablespoon of oil to prevent noodles from sticking.
Storage & handling
Store in a dry, cool place.
White rice, tapioca starch.
Pad Thai Noodles are medium-width rice flour noodles, about the size of Italian linguine. With a plain, mild taste, Pad Thai Noodles easily absorb any flavor they are cooked with, making them extremely versatile as a vehicle for flavors.
Because they are made from rice flour, Pad Thai Noodles are cooked differently than traditional wheat noodles. Instead of boiling, Pad Thai Noodles are soaked in cold or warm water. The soaking process softens the noodles and makes them slippery, while boiling makes them sticky or gummy.
Pad Thai, the signature dish made with these noodles, is flavored with soy sauce, fish sauce and tamarind, and topped with slices of scrambled egg, tofu, ground peanuts, lime juice and cilantro.
The best-known and most beloved dish in Thai cuisine, pad Thai is easy to prepare with a well-seasoned wok and some patience. Consider our black, brown or red rice noodles for this and other recipes for a flair of color and contrast.