Cooking with fresh rice noodles?
I've got a bag of unrefrigerated flat rice noodles that i just picked up from a Thai grocer and am going to stir fry tonight. I've heard that fresh rice noodles can be hard to handle. Any tips or tricks for cooking with them?
You may want to soak them in hot water to cover until you can separate them first. They'll cook through in the stir fry, so don't go for al dente - but after they hit the wok they may clump up if they're straight from the bag. A little soak, separation and a pat dry should help avoid this.
a quick toss in sesame oil after the other ingredients (and maybe some fish sauce - smells like a homeless guy but tastes so good)