There was something special about the quick fried wide rice noodle that were ubiquitous in Thailand. Tender with a little chew, a little bit of wok breath, salty around the edges, slippery in a good way. I never could make anything like it at home, mostly because I didn’t have access to fresh rice noodles. The dried ones just aren’t the same. Lucily, Uwajimaya has them in wide sheets. You can see what they look like below after I cut them in thirds and separated each layer.
The trick of working with them is to cook them in a hot wok after whatever other vegetables you’re cooking are done. I used onion, garlic, and thai green chilis. I usually use some thai basil as well, but I forgot to buy it this time. I also add a bit of thai soy sauce (worth buying for it’s funky aroma–yum, fermentation) with the noodles for seasoning and to help lubricate the whole process. They’re done as soon as they’ve warmed through.
In Thailand, we ate them seasoned with more chilies in vinegar and white pepper. Fantastic.
