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Rice noodles

Explore 26 recipes, 1 gallery, 7 videos, and more

Rice Noodles with Broccoli-Almond Pesto

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Asian Noodle Soup with Chicken and Snow Peas

Time:35 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 ounces rice noodles
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass
  • 1 piece peeled fresh ginger (1 inch), cut into matchsticks
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
  • 8 ounces snow peas, trimmed and halved
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1/4 cup fresh mint leaves
  • Asian chile sauce (such as Sriracha), for serving (optional)
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Vietnamese Chicken Noodle Soup

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Pad Thai Classic Stir-Fried Noodles

Ingredients
  • 2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 1 teaspoon sugar
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 4 tablespoons peanut or safflower oil
  • 2 to 3 garlic cloves, minced
  • 2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 3 large eggs, lightly beaten
  • Coarse salt
  • 8 ounces dried rice stick noodles
  • 8 ounces bean sprouts, rinsed and drained (about 4 cups)
  • 3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
  • 1 tablespoon dried shrimp, chopped
  • 1 tablespoon salted radish (optional)
  • 1 cup dry-roasted peanuts, coarsely chopped
  • 1/2 cup fresh cilantro leaves
  • Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
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Pho

Ingredients
  • 4 pounds marrow or knuckle bones, rinsed and patted dry
  • 1 (16-ounce) package pho rice noodles
  • 3 pounds oxtail, rinsed and patted dry
  • 1/2 onion, halved lengthwise and thinly sliced
  • 4 to 5 scallions, thinly sliced
  • 2 1/2 pounds beef brisket, rinsed and patted dry
  • 10 whole cloves
  • 8 ounces eye of the round, frozen until firm and thinly sliced
  • Vietnamese cilantro, for serving
  • 6 pieces star anise
  • 2 sticks Vietnamese cinnamon
  • Thai basil, for serving
  • Bean sprouts, for serving
  • 2 black cardamom pods
  • 2 teaspoons whole black peppercorns
  • Lime wedges, for serving
  • 2 teaspoons coriander seeds
  • Thai bird's eye chiles, thinly sliced, for serving
  • 1 teaspoon fennel seeds
  • Chile sauce, such as Sambal, for serving
  • 1 (4-inch) piece ginger, halved lengthwise
  • Hoisin sauce, for serving
  • 2 large onions
  • 4 shallots
  • 1/3 cup Vietnamese fish sauce
  • 1 (1 1/2-inch) piece yellow rock sugar
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Shrimp Summer Roll

Ingredients
  • 3 cloves garlic, minced
  • 4 ounces rice vermicelli noodles
  • 1 jalapeno, minced
  • 12 spring roll skins
  • 1/4 cup chopped palm sugar (or brown sugar)
  • 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
  • Juice of 2 limes (1/4 cup)
  • 1 cup Thai basil leaves (or Italian basil leaves)
  • 1 packed cup finely shredded napa cabbage
  • 1/3 cup fish sauce
  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced
  • 1 medium carrot, peeled and julienned
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Shrimp Summer Rolls

Time:1 hour
Ingredients
  • 1 pound medium shrimp (about 30), in shells
  • 8 ounces rice vermicelli (rice-stick noodles)
  • 1 small head Napa cabbage, halved, cored, and thinly sliced 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks
  • 1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges
  • 6 scallions, dark-green tops only (reserve white and pale-green parts for Mango Salad)
  • 1 bunch Thai or Italian basil
  • 1 package spring-roll skins (banh trang)
  • Peanut Dipping Sauce, for serving
  • Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving
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Thai Chicken and Noodle Salad

Time:50 mins
Ingredients
  • 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
  • Spicy Asian Dressing
  • Coarse salt
  • 3 1/2 ounces Chinese rice noodles, broken in half if long
  • 1 tablespoon vegetable oil, such as safflower
  • 2 carrots, sliced into ribbons with a vegetable peeler
  • 1 English cucumber, halved lengthwise and thinly sliced crosswise
  • 1/4 cup fresh basil, torn
  • Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
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Dueling Wok Shrimp dishes, Part 1

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Dueling Wok Shrimp dishes, Part 1

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