 These wide Rice Noodles are slightly wider then our thin rice noodles (sen-lek). The dimensions are approximately 1/2 inch wide and a millimeter thick. Other names describing these thick rice flour noodles include river rice noodles and Chantaboon rice sticks. In Thailand this type of noodle is usually bought fresh (sen yai) in the market, but in the West this dried noodle is an acceptable alternative.Use these noodles for preparing Pad Thai, noodle soup and Pad See-ew (Rice Noodles Stir-Fried with Black Soy Sauce, see recipe below). To prepare, soak in room temperature water to soften for 20 to 40 minutes. Rice noodles should be considered for inclusion in a gluten-free diet. To store noodles keep in a cool dry place in an airtight container. Use all types of noodles within one year of purchase. Rice noodles should be a stock item in your pantry. Also see our medium-sized Rice Noodles. Pad See Ew (Rice Noodles Stir-Fried with Black Soy Sauce) - 14oz dried rice noodles, soaked in water for 40 minutes
- 1/2 lb (1 cup) pork, thinly sliced
- 6 tblsp cooking oil
- 6 cloves garlic, crushed
- 3 cups Chinese broccoli (or cauliflower, carrots or mushrooms)
- 4 eggs, beaten
- Heat 4 tblsp cooking oil in a wok over medium heat until hot. Add garlic, followed by pork, and stir fry for 2 minutes. Add the noodles and stir fry another 2-3 minutes until brown and soft. Add the vegetables and stir fry to combine. Then add the sauce ingredients and stir fry to combine.
- Move the stir-fry mixture to one side of the wok and add the remaining oil. Add the beaten egg and fry for one minute and then combine with the rest of the noodle mixture. Stir fry to combine and serve.
Note: This recipe is adapted from A Passion for Thai Cooking available in our Thai cookbook section. Availability: Ships in 2-3 business days |
