These are 1/16 inch thin, dry white noodles made from rice flour, usually called rice sticks and sometimes called rice vermicelli to distinguish them from the broader, ribbon-like fresh rice noodles often carried in Chinese groceries. They are sold typically in 1-pound cellophane bags, three or four loose, broad wads to the bag. In contrast to bean threads, rice sticks are decidedly off-white and opaque and are wavy as opposed to straight. When soaked, they turn white, as opposed to transparent. When cooked, they lose their body and break into short lengths. Consequently, there is no need to cut rice sticks; they will break into bits on their own.