How to Cook:
Soak the noodle in cold water for 8-10 minutes, then drain.
Boil noodles in hot water for 2 minutes.
How to Serve:
Rice stick noodles may be served with all stir-fry food.
May also be added to oriental soup dishes.
Chicken Noodle Soup
*recipe from Real Thai
1 pack Real Thai rice stick noodles 5mm
1.5 L chicken stock
4 star anise
1 cinnamon stick
1 1/2 in length fresh ginger, peeled and sliced
2 tsp brown sugar
2 tbsp Real Thai fish sauce
2 tbsp rice vinegar
500 g chicken breast, cooked and sliced
100 g fresh bean sprouts
25 g coriander leaves
1 lime, cut into wedges
Boil noodles in hot water for 2 minutes or until soft.
Drain and rinse in cold water for 30 seconds, set aside.
Bring chicken stock to boil with star anise, cinnamon stick, ginger, and brown sugar.
Cover and simmer over medium heat for 5-6 minutes.
Discard the cinnamon stick and star anise, then add real Thai fish sauce and rice vinegar.
Bring to a boil.
Top sliced chicken breast on the noodles.
Ladle stock mixture over the chicken then garnish with bean sprouts and coriander leaves.
Serve with lime wedges and enjoy!
Rice Flour 90%, Water 10%
Storage: Store in a cool, dry place or refrigerate.
Shelf-life: 24 months