How do YOU cook thai "rice stick" noodles and why?

Question

who taught you, where did you learn to cook them that way?

Answer 1

Rice noodles can be dropped into hot water until cooked. The just need to be hydrated. I have read the directions on the Thai packs of both thin and wide rice sticks, they suggest soaking it in cool water for some time. We served a dish called sesame noodles in a NYC hotel I was chef at. We hydrated the noodles as needed.

Answer 2

220 gr. rice sticks noodles

1 can chicken broth

4 dry mushrooms
1/2 lb. thinly sliced porkl
1/4 lb. shrimps
1/2 lb.bean sprout
1/4 lb. green onion
1/4 lb. enokidake (mushroom)
littleparsley
2 cubes chicken bouillon
sake
soya sauce
salt
salad oil
corn starch
fried garlic

1 clove garlic
black bean garlic sauce

Soak the dry rice sticks in water for about 5 min.Take it out and set it aside.

Marinate shrimps with 1tsp. black bean and garlic sauce, 2 tbsp. sake or white wine, 1tbsp. corn starch.
Marinate sliced pork with 1 tsp. black bean and garlic sauce, 2 tbsp. sake or white wine, 1tbsp. corn starch.
Soak dry mushrooms in warm water with a little sugar. After they become soft, slice thin.
Cut green onion .

Heat oil in a frying pan and stir fry shrimps. Take them out as soon as they are cooked and change color. Do the same to pork and you can put the cooked pork and shrimps together. Set them aside.
In a separate deeper pan pour chicken broth , sliced mushrooms, 1/4 tsp. fried garlic and 1/2 cube of chicken bouillon. Add the softened rice sticks to the soup and let the soup soak into the noodle evenly. Cook the noodles throughly , making them evenly moist. If necessary, add more water or soup and flip the noodles in the pan.
When the noodles are done, add vegetable. You can add more salt, powdered bouillon, more chicken broth, pepper, chinese parseley, 1 tsp. sesame oil, or a little sugar to your taste.
Garnish with shrimps and pork on the noodles. Don't mix shrimps with noodles. Shrimps tend to lose its good flavor.



My boyfrriend from Tai so he taught me

Answer 3

Toss them in a 350dg deep fryer for a few seconds...they expand quickly so be careful not to put too many. Also, keep your distance...it'll splatter...I learned this in the first restaurant I worked in. This is how they fluff them for "Chinese Chicken Salad."

Answer 4

Stupid wiener head!