Organic Traditional Pad Thai Rice Noodles

One family member can't eat folic acid, so we take these rice noodles to the Thai restaurant. They cook them and include them in his meal. Yum.

Celiac friendly and was perfect for pad Thai dish

If you are gluten intolerant these are good noodles to try. They aren't perfect, of course, but they aren't bad either. Have eaten a lot worse tasting gluten free noodles.

I use these anytime I need noodles, not just in stir fry. Makes a good tuna noodle casserole, or a hamburger mushroom dish. Just a bit chewy but better than most.

I've been making these type of rice noodles for years and have used many different brands, some organic. The texture is supposed to be quite firm after soaking in hot water for a few minutes. They are supposed to be very al dente because they go into hot soups or stir fries. These noodles have the worst texture I've ever seen. They are gooey, gummy and completely stick together. There's nothing you can do even if you soak them in cold water. They also crumble and fall apart. Sorry excuse for rice noodles.

Most of rice pasta is very thin and transparent. This one looks and feels like a wheat pasta. Which requires a bit longer cooking. Which is not a problem. I only use it for a soup. It tastes great.

These are very well made. Holds together after cooking. Not wimpy!

I am a noodle that tastes greeeattt!