On Fri, 07 May 2004 21:07:06 -0500, William Boyd
> wrote:

>Is this the large thai fried noodle, I like them, hard to find. Bill

They come in sheets or rolls, pure white, kinda gummy/chewy, and
about 1/8" thick. They just need heating briefly over high heat
in a oily environment. A nice rice noodle will slightly blister
and darken on the outside when its done - just a minute or so.

I don't know their applications in Thai cuisine, but I suspect
they're used in every SE asian cuisine to some extent.

Cue Nick...

-sw

>Steve Wertz wrote:
>>
>> On Thu, 06 May 2004 15:21:11 -0400, "ukwill"
>> > wrote:
>>
>> >I'd like to open a multi-ethnic noodle bar and was interested to see what
>> >readers would think of as the finest and ubiquitous noodles from asia?
>>
>> A nice greasy, chewy chow fun (made with *fresh* rice noodles,
>> never dry). Even the simplest veggie chow fun (green onions and
>> cabbage and a sate/black bean sauce) can be very satisfying.
>>
>> -sw