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Using Dried Rice Noodles

Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About
When using dried rice noodles, the standard method is to soften them first in a bowl of warm water until they change from brittle off-white strips to flexible, leathery, bright white ribbons. In this state they have become a close cousin to fresh pasta, needing a little more cooking but not the vigorous boiling you would give dried spaghetti from a box. From this state you could sauté them in oil and seasonings until they become curly, tender, and ready to eat. You could also cook them in a large pot of boiling water, unsalted, working them with tongs or a pair of long-handled spoons to keep them from clinging together in intractable gooey lumps. This will take around 5 minutes of vigilance, with frequent checking after 3 minutes to see when they reach that curly, tender state of being ready to eat. Then drain, rinse quickly in cold water, and set aside. If you don’t need them at once, you can toss them in a little garlic fried in oil, or set aside and then plunge them into boiling water for a few seconds just before serving, to warm and soften them as noodle vendors do. Why not plunge the dried bundle into boiling water, like spaghetti? You can, if you take great care to tease the strands apart as they soften, and keep the separated noodles moving during the first minutes; when given the slightest chance they will gang up on you and fuse into a useless blob.

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