Dried Rice Noodles

I’ve found that soaking these noodles in cool water for thirty minutes to one hour before cooking yields the best texture and flavor. For some dishes, such as the street food noodle Pad Thai, they are soaked for thirty minutes and never boiled; they’re added to the pan in a partially soaked, raw state. These are seasoned with a fish sauce, tamarind, palm sugar, and chili mixture and stir-fried until the noodles are tender, adding only small additions of water as necessary to soften the noodles, leaving a desirably chewy-textured noodle.