![]() ![]() ![]() ![]() The best way to stop them doing this is to keep them moving, and make sure they don't dry out in the pan.) (They're prone to clumping whatever you do. He reckons it prevents them from clumping together, but Punyaratabandhu claims this is the "most guaranteed way of getting to clump up", and I agree. Any kind of hot water is apparently a no-no where the purists are concerned, even blanching the soaked noodles as David Thompson suggests in Thai Street Food. Rick Stein uses boiling water, which counts as cooking in my view. Which, it turns out, are incredibly difficult to cook properly.įirst of all, they require soaking before use. These are of paramount importance – pad thai is a noodle dish, after all, and as Punyaratabandhu observes: "When the noodles are badly cooked, they invariably drag everything else down with them." You need what are often called "rice sticks" – dried thin, flat noodles known as sen lek, 3-5mm wide. ![]()
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