Mastering Rice Noodles: Everything You Need

Never cook mushy, broken noodles again!

Sawaddee Ka 🙏🏼

Over the years that I’ve been teaching Thai cooking, questions about rice noodles come up A LOT. Most commonly people struggle with getting the right texture—they're often mushy, broken, soggy or clumpy. Less commonly they are undercooked, but it does happen.

I also get questions about BUYING rice noodles: “There are SO many types of rice noodles at the Asian market and I have no clue which one I should choose for what dish.”

In my latest video I go through ALL of those questions.

We deep dive into all the different types (fresh VS dry), which to choose for what dish, common mistakes people make, and most importantly, how to prepare and cook them properly!

If you are more of a reader, you can also read the blog post which covers the same info but goes into a little more detail!

You’re not a bad cook.

I also want to reassure you that if you’ve been struggling with rice noodles, you’re not a bad cook. Rice noodles are hard. They are not straightforward like pasta, and things can go wrong easily. Even restaurants consistently turn out mushy noodles (as shown in the video, which were real-life takeout noodles that I bought!).

But once you understand their specific needs and quirks, and know the right techniques, you will be able to cook perfect rice noodles at home, I promise!