Mastering Rice Noodles: No More Mushy Broken Noodles!

Rice noodles 101! If you’ve struggled with cooking perfect rice noodles, or been confused by all the options at the Asian grocery store, this video will answer all of your questions, and probably more!

Read the Blog Post:

How Rice Noodles Are Made Doc:
Pad See Ew Recipe:
Pad Thai in 5 Minutes:
Auntie’s Pho:
Kanom Jeen Namya (Rice Noodles with Curry Sauce):
Mackerel Lettuce Wrap:




About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
00:00 Introduction
00:45 What ARE rice noodles anyway?
01:28 Different types of rice noodles
02:36 The right noodle for the job.
03:53 #1 Mistake people make in cooking rice noodles
05:31 How to properly cook dry rice noodles
08:45 Types of FRESH rice noodles
10:44 How to cook fresh rice noodles without breaking them
14:17 Vietnamese rice noodles

14 Replies to “Mastering Rice Noodles: No More Mushy Broken Noodles!”

  1. I have to admit that my heart sank when you said "Never trust the instructions on the package". But this is a great video and I won't be as worried now when the package has no English instructions! The demo of how to determine if they are correctly partially cooked/hydrated was especially helpful. Thanks!

  2. Yep, rice noodles can be difficult to figure out when you go shopping. I always get the wrong type but I still make them work for whatever I'm cooking ????????‍♂️

  3. this video is awesome! I've run into too many of the issues that are talked about in this video. I'd say my biggest issue is that I'm trying to treat these noodles like I would wheat noodles. mindset change

  4. There’s a soup I’ve had with sen mee that is really good! It had chicken feet and I think chicken blood, tofu and maybe quail eggs. If you can make that for us it would be great!

  5. Buckwheat is popular In my country and each and every package instructions tells you to use 2 cups of water for 1 cup of buckwheat and then to cook it for 20 minutes. Great recipe if you desire tasteless mush. ????
    In reality you need 1,5 cups of water for 1 cup of buckwheat, wash it multiple times, bring it to a boil and keep under lid on low heat for 10-13 minutes.

    So I’m very suspicious of package instructions and tend to check advice from online cooks before cooking product I’m not familiar with.

    Thank you for your video! I love rice noodles!

  6. The wider noodles are more typical in Cantonese cooking I believe, one dish I know that uses them would be 'chow fun'.

  7. "Never trust the instructions on Asian products." ???? Love it. (It's ok, I'm Asian too!)

  8. I love these tips you give, others try it too, but they always… "Pailin" comparison to yours

  9. Love this video! Amazing job.. I’m Vietnamese and tend to be lazy so I use the Viet rice noodles from my pantry instead of Thai. It never turn out 100%.. now I get why ????

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