Annie Chun's, Pad Thai, Brown Rice Noodles, 8 oz (227 g)
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|Combo Discount:||- $2.41|
- All Natural Asian Cuisine
- Gluten Free
- No Preservatives
- Made with 100% Whole Grain
- Good Source of Dietary Fiber
The Irresistible Flavor & Texture of Asian Noodles
These Pad Thai brown rice noodles are perfect for making Thailand's national dish, Pad Thai, right at home. They're also great in all kinds of other dishes, from soups and stir-fries to cold noodles salads. Toss them with any of our Annie Chun's Sauces to make a quick, satisfying hot or cold meal in less than five minutes.
Our brown rice noodles are made with 100% whole grain, are gluten-free, and a good source of dietary fiber. Their delightful texture and mild flavor make them a healthy and fun alternative to ordinary pasta.
- Bring 4-5 quarts water to a boil.
- Add noodles and boil 4-5 minutes or until tender, stirring occasionally.
- Drain and rinse under cold water (optional).
- Serve hot or cold.
For stir fry, soak dry noodles in hot water for 8-10 minutes or until tender. Add drained noodles to stir fry; cook for an additional 1-2 minutes.
For salads or cold noodle dishes, add to boiling water for 1-2 minutes. Drain; rinse under cold water and serve.
Brown rice flour, water.
|Serving Size: 2 oz (56 g)|
|Servings Per Container: about 4|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||10|
|Total Fat||1 g||2%|
|Saturated Fat||0.5 g||3%|
|Trans Fat||0 g|
|Total Carbohydrate||44 g||15%|
|Dietary Fiber||4 g||16%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Posted by 4671867272706395626 on Jul 30, 2016
It doesn't take too long to cook, maybe 5 minutes only. Also the nutrition facts are good for people on diet.
Can get soggy fast
Posted by 5722811239183954417 on Jun 19, 2016
These noodles can fall apart if cooked even a minute or two past the time indicated on the box, so be aware of that!
Posted by 5091245310378306427 on May 20, 2016
Ok but too expensive
Posted by Reviewer2026295 on May 09, 2016
Good but a little pricey
Posted by shopzilla on Oct 27, 2015
I love these noodles in clear broth, fried, dressed in soy sauce, sriracha and sesame oil and even as a cold noodle salad. A good soak in boiling hot water is all the cooking they need, if you like them al dente. I don't eat wheat pasta or white rice anymore, so these are a godsend. I just wish they were cheaper so my family of five (with huge appetites) could eat them more often.