Thai KitchenGluten Free Stir Fry Rice Noodles, 14 oz

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!)

It’s excellent for Asian dishes sautéing and for soups, and I love it even with Pesto’s , garlic & butter or Italian red sauce , it’s delicious 😋

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!

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!

Great tasting noodles, add your own flavors.

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.

OH MY GOODNESS🌹 No claims to swear this is god for other gluten free people. I've avoided white rice and sausces since 1990 when we were sold the myth that brown rice was healthier than white. Some Dr. on Youtube feed educated me Asians have been removing husk and exterior of rice to get to the inner softness of the fluffy white centers for thousands of years for a reason. He said husks cut our gut lining, leafy gut means small prickers open and let bile into blood stream etc. I found FODMOP information about leaky gut, learned im allergic to some fruits and vegetables, spices etc because they are high in things which the acronym is named. Long story short- bought 10 items to test, ate, didnt bloat or get gluten sick because of the white rice magic I just learned. I got sticky rice, these sweet rice cracker/cookies, noodles, lemon grass soup and sweet n sour sauce, tahini. I made my own lemon tahini dressing by watching a Rufus inspired training video thanks to Amazon's Rufus AI guy that prompted video options into my shopping experience 3 days ago. I will save these items to my profile, follow and search them there if you want, Im going to eat my new favorite things. THANK GOD FOR AMAZON's OPTIONS FOR Korean and Japanese foods.

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