10MM Rice Stick Noodles (Authentic) | Pack of 3 (3LB) | 1LB 454g Per Pack | Use For Pad Thai & Pho | DIY Cooking Instructions Included | Four Elephants Brand
$14.45
Brand: Four Elephants
- COMMITMENT TO AUTHENTIC ASIAN NOODLES: Four Elephants Rice Sticks for those who want authentic Asian flavors and understands the difference between (3MM, 5MM, 10MM) for delicate noodles commonly used in a variety of standout Asian dishes like Pad Thai (choose 3MM or 5MM), Pho (choose 3MM or 5MM), and Stir Fry (choose 10MM) and for those who have dietary restrictions and can’t eat wheat noodles.
- AVAILABLE PACK OF 3 SIZES & LENGTH: Four Elephants Rice Sticks available in 3MM (Pack of 3), 5MM (Pack of 3), and 10MM (Pack of 3) are pantry staples you’ll come to depend on. Our values are authenticity, excellence, flavor, and family.
- BENEFITS & FEATURES: Certified Non-GMO, Cholesterol Free and Naturally Gluten Free. 170 calories per serving 1/9 pack (50 g). Four Elephants Rice Sticks made with care and consideration.
- ONLY THE GOOD STUFF: Four Elephants believes in protecting the non-GMO food supply, and that’s why we have chosen to have our products third-party verified to meet the standards of The Non-GMO Project, the market leader for GMO avoidance and one of the fastest-growing labels in the retail sector.
- PAD THAI RECIPE INGREDIENTS: One Bag of Four Elephants Rice Sticks, 4 tablespoons vegetable or peanut oil, 8 oz instant Pad Thai Sauce, ⅔ cps chopped unsalted roasted peanuts, 4-5 cloves garlic finely chopped, 3 cups fresh bean sprouts, 1 egg (beaten), 1 lime cut into small wedges, chopped green onions & a few cilantro sprigs to garnish
- COOKING STEPS PART 1: Step 1) Soak FOUR ELEPHANTS RICE STICKS in hot (not boiling) water for 8-10 minutes. Drain and set aside. Step 2) Heat pan and add cooking oil. Cook shrimp 1-2 minutes then remove from pan. Step 3) Add garlic and stir-fry for 20 seconds. Add beaten egg to the pan stirring constantly until cooked.
- COOKING STEPS PART 2: Step 4) Add soft rice noodles, then follow with prepared Pad Thai Sauce. Stir-fry 1-2 minutes, and add the shrimp back to the pan. Stir-fry until the shrimp are fully cooked. Step 5) Add 2 of 3 cups of fresh bean sprouts to the pan and stir. Step 6) Remove from heat. Serve topped with crushed roasted peanuts, cilantro, bean sprouts, green onions and time wedges.
- PLEASE NOTE: All times given for cooking rice sticks are guidelines only. Cooking time may vary based on appliance and other conditions.
- Product of Thailand
- FAMILY TRADITION: Because Four Elephants is a family-owned business and our goal is set to deliver value for families at home for dinner nearly every night. We offer a number of package sizes and rice stick size to meet your needs and develop innovative packaging when possible for improved convenience.
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Martha Wiltse –
Delicious and easy to cook. You dont feel bloated after your meal.
Jonathan –
I wanted wide noodles to try and make my favorite Thai dish, drunken noodles, at home. I still need to work on getting a tasty sauce & better recipe, but the actual noodles were great! Turned out better than I expected. Held up well as left- overs too. They were a little pricey but I finally gave in and ordered them because couldn't find a better choice at the time. I'm glad I bought them.
I was very unhappy with the amount of plastic bubble wrap used to ship them. I recognize the noodles could be prone to breaking, but we simply have to get away from all this plastic!
Amazon Customer –
Tasty. As described. Packaged very well
Amazon Customer –
These noodles are delicious and my family loved them. They cooked up easily and the texture was perfect! I will be buying these again
Four Elephants Brand –
There are a LOT of different types of noodles. These are dried rice noodles, and they are pretty similar to what you get from a Thai restaurant when you order pad kee mao (also known as drunken noodles) or pad see ew, and are a close match in flavor and texture. They are not EXACTLY identical as they have been dried; a great Thai place will make their noodles fresh, so there is a basic hierarchy for noodle quality:
1) Fresh made. These are a pain because they take time to make and then they stick together, but these are your best choice if you want to have the best dish possible and don't care about the extra effort (and it will be a lot of extra effort).
2) Precooked. I can find these in a large Asian market that is a 20 minute drive or so, at a reasonable price. Note: READ THE INGREDIENTS! A lot of precooked noodles will NOT be rice (even if they look like they are), or will include wheat flour dusting on them to keep them from sticking together, so they may not be gluten free even if they are rice. Know what you are buying. Precooked are almost as good as fresh made, just heat them in water then saute.
3) Dried rice noodles.
4) Substituting something else for whatever reason.
The five stars I am giving this product recognizes that they are not quite as good as fresh or precooked noodles. These are, however, the closest I've come to either from any of the many dried rice noodles I've tried so far.
The quality is fantastic and the price is very good. I have tried a lot of other rice noodles and these are the best I've ever tried for pad kee mao, and they are excellent for other dishes even if those other dishes tend to use other kinds of noodles. Try using them instead of traditional lo mein, udon, pho, pad thai, or ramen noodles, for example…it's different and not traditional, but I prefer these now and would rather use these noodles than pretty much anything else for any Asian dish (including Asian dishes that would not traditionally use rice noodles). These are actually surprisingly good for linguine and would make a fine substitute if you are avoiding gluten, but I still like Italian style wheat pasta (or better yet, gnocchi) for Italian sauces.
The directions on the package (soak in hot water for 8-10 minutes) is a good way to cook them and you can consider them done at that point, but I would recommend cooking them in water first, strain the noodles, then saute the noodles in a hot pan with a little oil, then add your sauce and anything you stir fried, and cook them in the sauce with everything else until the sauce is heated. It's pretty easy to make an amazing meal in under 20 minutes, counting the time it took to get the water hot.
I have just a single complaint about these noodles: 10 cm is the widest I can find them in. I wish I could find some that were even wider (and preferably from this brand), but it seems that 10 cm is some kind of dry noodle industry standard for "wide".