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

These are so good for adding stir fry and sauce for a yummy easy fast dinner, especially if you use frozen vegetables already chopped and washed.. Basically just add into hot water and stir and let them sit/ soak for a few minutes and you have Excellent noodles ready. They are pricey in the stores so buying bulk like this, brought the price down and we have plenty to use now! These are great noodles, but if you haven’t tried them yet, you may want to get one box and try them first before you order a case.

Highly recommend for any gluten free people out there! Very easy to work with and they’re sooo good!

I love to cook and bake, all of our meals (for both humans and dogs) are made at home with food I prepare. Thai Kitchen Stir Fry Rice Noodles are a must have in my pantry for any meal! - Quality: The Thai Kitchen brand is always consistently fresh and delicious. - Taste: Yummy yummy good! A mild taste that goes great with any toppings, sauces, and seasonings for any meal. - Versatile: These rice noodles are versatile for any meal, either as a main dish or a side. Great for no-recipe meals, including 'clean out the fridge' meals. And by the way, the Chicken Pad Thai recipe on the back of the box is delicious! - Preparation Tips: Here are a few preparation suggestions based on my use of rice noodles. * Boiling Time: The box instructions say to boil the noodles for 4 -6 minutes, but I find that too long for our taste. I boil for 3 minutes. * Boiling Water: I use unsalted water, and about twice as much water compared to boiling wheat flour pasta. To help prevent sticking, rice noodles need room in the pot to move around. I give the noodles a stir 2-3 times during boiling to help prevent sticking. * ALWAYS rinse in cold water after boiling to remove excess starch. The one time I experimented and skipped this step, I ended up with a block of stuck together rice noodles that had to be thrown away. Not good! If serving the noodles later, including extra noodles for leftovers, I lightly coat the boiled and rinsed noodles with unfiltered olive oil. * If you want shorter noodles, just break up the noodles before boiling * These rice noodles are yummy served at any temp: warm, room temp, or cold. - Value: This 6 pack of rice noodles is a terrific value! I highly recommend this product.

Adds substance and takes on flavors of the food it is mixed with. Nice alternative noodle for those on dialysis

Great product, but the seller needs to redo the packaging. The boxes were smashed and ripped. Thankfully, the package the noodles were inside in the box was not punctured or ripped open.

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!

Awesome for pad tai

1st review: One Star. Missing a box of noodles - my six pack only had five boxes. Update: They sent me a new pack with six boxes overnight. The noodles were great and so was the customer service. Five stars!