Rice noodles recipes
Predominantly made from rice flour and water, rice noodles are used in various forms throughout Asia. We have rice noodle recipes that use all types, ranging from thick (udon) and flat noodles (pad Thai noodles) to skinny vermicelli.
I wrote this recipe after a trip to a tofu factory just outside Leeds – it’s based on a pad Thai I filmed years ago in Bangkok at a stall by the Ghost Gate. This recipe is aromatic, with that perfect sweet-sour-salty-spicy blend of flavours.
More rice noodles recipes
Buyer's guide
Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries, they are probably most notable in Singapore-style noodles.
Lai fun are a short and thick rice noodle often used in soups.
Ho fun (or he fun) are very wide and flat rice noodles often stir-fried with soy sauce or used in soups.
