Lucky Boat Rice Noodle 400G | Thick Rice Noodle 10mm | Pad Thai | Gluten Free Noodles | Thai Ingredients | Chinese Ingredients | Asian Ingredients | Noodles | Stir Fry

Great noodles, good texture. No nasty additions. Love em!

I bought these a bit skeptical but thought I'd give it a shot in anyway. Most thick noodles are wheat based so when I finally found some rice based it seemed perfect.Pad Kee Mao is a Thai based dish that requires wide noodles and they are not the easiest to source as most places only cater for 3mm or 5mm. The thick noodles at 10mm and perfect for Pad Kee Mao.The noodles are of high quality, I cooked with them for the first time today and WOW. If you are cooking them this is my recommendation.Cook for 5minutes in a high heat but not too boiling but enough where they are still bubbles. Once cooked, have a bowl of cold water near by and make sure the wok is ready for those noodles. You'll have to first drain off the noodles and then add them to the cold water. Then rinse through until the noodles are slightly warm. Once cooked down add them into the wok, mix into the rest of the ingredients and then add in your sauces. I use 50g raw which turns into around 130g when cooked and the sauce I made was 1/2 tbs dark soy, 1/2 tbs light soy, 1/2 tbs fish sauce and 1tbs of oyster sauce. Then mix in until everything has mixed in with the sauce and the noodles are piping hot.If you are making this dish, I'd source Thai basil. I know lots of recipes say regular basil is fine but the reality is Thai basil is sweet and has an aniseed flavour, this also helps balance out the heat from the chillies along side the source so I'd say it does have an impact on the flavour tone.

Just soaked them in hot water & added to Pad Thai stir fry. Really good noodles

Use a lot of lucky boat noodles these are great too.Love to make various noodle dishes

Really easy to cook with and tasted great with my pad Thai