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Home > Gourmet food > Categories > Asian Cuisines > Thai Cuisine > Thai Wide Rice Stick Noodle 14 oz pack
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Thai Wide Rice Stick Noodle -14 oz pack


enlarged image: Thai Wide Rice Stick Noodle -14 oz pack
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Manufacturer: Importfood.com
Catalog: Grocery
Media: Misc.
Contains: rice flour, water
Box size: 14 oz
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Key features:
  • Wide rice stick noodles are typically used to make Kee Mao (drunken noodles) or pad siew.
  • They are 3/8" wide, and after soaking get about 1/2" wide
  • Aside from being wide, they are identical to the more common but thinner rice stick used to make the famous "Pad Thai" .
  • These are excellent quality noodles that you will enjoy very much.
  • The noodles should be soaked in warm (hot to the touch) water for about an hour or so depending on your preference.
Professional Review:
Product of Thailand.Click ImportFood.com above to view our other products. Go to ImportFood.com to view more items, pictures and recipes.

Comparison map
Wondering how the gourmet food "Thai Wide Rice Stick Noodle -14 oz pack" relates to similar gourmet food products? Find out at a glance here:
Price comparison Thai Wide Rice Stick Noodle -14 oz pack
Thai Wide Rice Stick Noodle -14 oz pack		 Pad Thai Chantaboon rice stick noodles - 14 oz
Pad Thai Chantaboon rice stick noodles - 14 oz		 Tiparos Thai Fish Sauce - 25 oz x 2 bottles
Tiparos Thai Fish Sauce - 25 oz x 2 bottles		 Healthy Boy Thai Dark Sweet Soy Sauce - 14 oz bottle x 2
Healthy Boy Thai Dark Sweet Soy Sauce - 14 oz...		 Spring roll wrappers (rice paper)- 12 oz
Spring roll wrappers (rice paper)- 12 oz		 Thai Sticky Rice Kit (steamer, basket, cheesecloth, 4.4 lbs sticky rice)
Thai Sticky Rice Kit (steamer, basket,...
Lowest new price$3.69$3.69$9.59$12.79$4.99$31.65
CatalogGroceryGroceryGroceryGroceryGroceryGrocery
MediaMisc.Misc.Misc.Misc.Misc.Misc.
Country--ThailandThailand--
Containsrice flour, waterrice flour, wateranchovy fish, water, salt, sugar-tapioca flour, water, salt-
Box size14 oz14 oz25 oz bottle23.5 oz bottle12 oz-
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This website will be shutdown on 2008-04-01.

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