Need help is anyone experienced with preparing Pho (rice stick) noodles

[azurnoir]

I've googled it and gotten conflicting info the recipe I want to make says follow package direction, well there aren't any on the package

any help would be appreciated thanks

[elleng]

1. I don't have experience preparing,

there's a little restaurant 3 minutes away! There was a thread here 'recently' about how-to, tho.

Good luck!

[azurnoir]

6. Thanks

hopefully it'll work cause if it doesn't I'm going to have one very happy dog

[elleng]

7. Happy dog's important!

Seen video of bird feeding noodles to dog?

[Arkansas Granny]

2. Here's what I found online.

http://www.thekitchn.com/cooking-basics-how-to-cook-ric-129104

My dil just covers hers with hot water until they soften. When she uses them for pho, she makes sure the broth is boiling when she adds it to the noodles in the serving dish.

[azurnoir]

4. thanks

I'm using them in Pad Thai I've got the wider rice noodles but my family doesn't like those too much so I'm going with the rice stick seeing as how they have to fried too the hot water soak seems best

its this recipe which is simple and sounds yummy

http://kokocooks.blogspot.com/2010/11/pad-thai.html

[cbayer]

3. I would trust this source on them

Chef Mai Pham shares her tips with Epicurious: • Rice sticks, or banh pho, are translucent, linguini-shaped dried noodles sold in Asian markets. For pho, buy the small, 1/16-inch-wide variety. To prepare them, first soak them in cold water for 30 minutes and drain. Then bring a large pot of water to a rolling boil. When you're ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into the boiling water. Using chopsticks or a long spoon, stir so the noodles untangle and cook evenly. Blanch just until they're soft but still chewy, about 10 to 20 seconds. Drain completely, then transfer to a preheated bowl. Cook the remaining noodles the same way. If you're cooking for several people, you may also cook the noodles all at once by adding them directly to the pot of boiling water. Just make sure to serve them immediately.

Read More http://www.epicurious.com:80/recipes/food/views/Vietnamese-Pho-Rice-Noodle-Soup-with-Beef-232434#ixzz1p2GnsKYp

[azurnoir]

5. Thanks so much for the help

I'll keep this in mind

[Warpy]

8. I've always just put rice or cellphane noodles into the serving bowls

and poured boiling stock or water over them and waited a few seconds for them to soften. That's all you need to cook the Asian variety that tend to turn into mush if you leave them in near boiling water too long. Having the stock cool naturally keeps them al dente in pho and other soups.

There are gluten free rice macaronis that do need to be cooked in boiling water like wheat pastas but they're considerably thicker than Asian rice noodles.