Weekend Plate: Rice Noodles

Rice noodles have been a staple in my house for many years now. If you’re looking for something a little different than the usual heavy pasta dish or repetitive rice base, I would definitely suggest trying your had with these.

Just like the Italian pastas most of us know, rice noodles come in a variety of shapes and sizes, my personal favorite being the ‘vermicelli’ variety. Unlike Italian pastas, these noodles are made with rice flour, making them safe for gluten free diets.

Take note: rice noodles cook NOTHING like Italian pastas! If you attempt to cook these noodles for 6 minutes in boiling water, you will have a big noodle induced panic attack.

Cooking instructions from Thai Kitchen dot com

QUICK PREPARATION: Bring enough water to a boil to cover the noodles (or you can use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-7 minutes until noodles are soft, cooked through but still firm and al dente, not mushy (check firmness frequently, as you would regular pasta). Rinse with cold water for 30 seconds and drain well.

My favorite way to eat a rice noodle salad is with lots of chopped vegetables (snow peas, water chessnuts, grated carrots and lettuce), ginger root and a squirt of fresh lime. Top it all off with lots of fresh herbs (mint, Thai basil, cilantro…whatever you feel!) and enjoy!