Alright, let me tell you about my experience with these Thai Kitchen Gluten Free Thin Rice Noodles. I needed something quick for dinner the other night, and these looked like they’d fit the bill. I’ve used this brand before, usually reliable.
Getting Started
So, first thing, I grabbed the package from the pantry. Read the back quickly, just to refresh my memory on the cooking time. Seemed straightforward enough. Then, I got out my medium-sized saucepan, the one I usually use for pasta or noodles.
I filled it up maybe two-thirds full with water. Didn’t measure exactly, just eyeballed it. Added a pinch of salt, habit really, probably doesn’t make much difference with rice noodles. Put the pot on the stove and cranked the heat up high to get it boiling.
Cooking the Noodles
Waited for the water to get to a proper rolling boil. You know, lots of bubbles. Once it was going strong, I opened the noodle package. They come in these little bundles, which is handy. I dropped maybe half the package, three of those bundles, into the water.
I gave them a gentle stir right away with a fork, just to break them up a little and stop them from sticking together in one big lump. The package suggested, I think, 3 to 5 minutes. I decided to aim for the lower end because I hate mushy noodles. Set the timer on my phone for 3 minutes.
Kept an eye on them, gave another gentle stir halfway through. They seemed to soften up pretty fast.
Finishing Up
When the timer went off, I quickly tasted one strand. Seemed done – tender but still with a tiny bit of bite. Perfect. I immediately took the pot off the heat and carried it over to the sink.
Poured the whole thing into my colander to drain off all the hot water. Now, some folks rinse rice noodles with cold water, especially for salads. Since I was adding mine to a hot stir-fry I just made, I skipped the cold rinse this time. I find they mix better with hot sauces if they’re still warm. Just gave the colander a good shake to get rid of excess water.
Then, I tipped the cooked noodles straight into my wok with the stir-fried chicken and veggies I had waiting. Tossed everything together gently with some sauce. They soaked up the flavor nicely.
Final Thoughts
Overall, pretty successful. Cooking them was super easy and fast, exactly what I needed. The texture was good, they held up well in the stir-fry and didn’t break apart too much. Didn’t get sticky or gummy either. Definitely a solid choice if you need gluten-free noodles in a hurry. I’d use them again, for sure.