Thai Kitchen Gluten Free Stir Fry Rice Noodles, 14 oz (Pack of 6)

These are great noodles! I just wanted something light and different for soups. I put them in some hot and sour soup that I made, although I made way too much and it took us a week to eat it all! I thought the noodles might dissolve but they didn’t. The package seemed small but I was amazed at how much was in there! A great buy! Now they are going on my subscription supplies.

Like very much. Easy to cook, great texture and size.

These rice noodles are much better than Konjac! No slime, easy to cook. Tastes good!

Great tasting noodles, add your own flavors.

This box of stir fry rice noodles can be used for making the Pad Thai you find in restaurants. I've since nearly perfected my recipe for it, which I have shared below:*** BENJAMIN BANNISTER'S PAD THAI RECIPE FOR TWO ***— INGREDIENTS —• 7 oz Thai Kitchen Stir Fry Rice Noodles (1/2 of this product)• 1/2 lb of your meat of choice: chicken, shrimp, or beef• 1 tablespoon peanut oil (x4)• 2 teaspoons of Tamicon Tamarind Paste, 8oz• 1/3 cup honey• 3 tablespoons fish sauce• 2 tablespoons rice vinegar• 1 teaspoon red pepper flakes, or to taste• 1/4 cup peanuts, chopped• 3 eggs• 3 garlic cloves, minced• 4-5 chopped scallions (also called green onions)• 1/4 cup chopped fresh cilantro• 2 limes, quartered— DIRECTIONS —1) THE NOODLES:• Put rice noodles in a large bowl, add boiling water, cover. Let sit 5-10 minutes until noodles are just tender; check every few minutes to make sure they don't get too soft.• Drain, drizzle with 1 tablespoon peanut oil to keep from sticking. Set aside.2) PEANUTS: This step is optional. Regular peanuts are ok.• Pre-heat small saucepan on medium with 1 tablespoon of peanut oil.• Add the 1/4 cup chopped peanuts, sautée for 2-3 minutes, stirring occasionally. Set aside in a bowl.3) THE SAUCE: This will make slightly more than you need so feel free to play with the ratios.• Using the same small saucepan from the peanuts, set heat to med-low.• In a bowl, mix 2 teaspoons tamarind paste, 3 tablespoons fish sauce, 1/3 cup honey, and 2 tablespoons rice vinegar. Stir.• Pour into the saucepan (use a spatula to get every drop in), bring just to a simmer.• Stir in 1 teaspoon red pepper flakes.• Turn heat to lowest setting and let it sit.4) THE MEAT: Cook 1/2 lb of your meat of choice: chicken, beef, shrimp.• For shrimp, follow your box instructions.• For chicken and beef, cut up as 1/4 inch x 1 inch slices, cook over medium heat until just done.• Set aside.4.5) Pre-heat large skillet or wok over high heat with 2 tablespoons peanut oil.5) EGGS AND VEGGIES• Crack open 3 eggs in a bowl and whisk. Set aside. (You can vary the eggs based on preference: keep within 2-4 eggs)• Mince 3 garlic cloves.• Chop 4-5 scallions diagonally, toss out bottom white portion (or use if you like)• Chop 1/4 cup cilantro.6) PUTTING IT ALL TOGETHER:• When your chopping/mincing is done, the large skillet/wok should be ready. Add garlic, cook for about 45 seconds, move aside in pan.• Add whisked eggs to pan. Once they start to set, scramble them until just done, cut it into rough chunks with a spatula while scrambling.• Add your meat, noodles, and scallions. Slightly mix everything together.• Drizzle 3/4 of THE SAUCE over everything. Toss and mix to coat all surface areas.• Taste a few noodles. If you want more flavor, slowly add the rest of the sauce. Be careful because this is the point where you could overdo the flavor.• After 2-3 minutes with the occasional mixing, the noodles should look stir-fried. Turn off heat and serve on 2 plates. Sprinkle with peanuts and cilantro. Add lime wedges on the side.Let me know how it taste!

I buy this through Amazon because my grocery store doesn’t always have it. Good stuff! I use it for my famous Chicken Pad Thai! I don’t boil the noodles as instructed. Instead, I pour boiled water over the noodles and let that sit 3-5 minutes before draining and frying. (Keep in mind that rice noodles are sticky; you need to break up noodles that stick together and stir the pot!)

As someone with gluten and corn allergies, these noodles are a fantastic option for my dietary restrictions. As many rice based, GF pastas contain corn as well. The simple ingredient list is a big plus, and they’re incredibly versatile. I’ve enjoyed them in soups—both non-Asian and Asian-inspired recipes—and they work wonderfully in stir-fry dishes as well.The texture is perfect when cooked properly, and they have a neutral flavor that pairs well with a variety of sauces and ingredients. It’s refreshing to find a product that’s both allergy-friendly and genuinely tasty. Highly recommend for anyone with similar dietary needs or anyone looking for a gluten-free noodle alternative!

These are available at most grocery stores and not for to much different price. These are good for making Pad Thai but they are not wide so do not get for Pad Kee Mao aka drunken noodles or Pad See Ew