Annie Chun's Gluten-free Brown Rice Noodles, Pad Thai, Vegan, 8oz (Pack of 6)

I'm on a gluten free diet and have tried all kinds of pasta. Some made spaghetti taste like refried beans, some like cornbread, some like garbanzo beans. These gluten free brown rice pad Thai noodles taste great. They're as close to normal wheat spaghetti pasta as I've ever found. The texture is just right and if you don't overcook them they roll around your fork like the real thing. Be sure you get brown rice not white rice noodles and follow package instructions on preparation. They're always in my pantry. Solid 5 stars.

I had previously tried the regular Pad Thai Rice Noodles and hated them. Because of that, I almost didn't give this product a try. However, after seeing an overwhelming amount of five star reviews I decided to place an order. I'm so glad I did. The regular Rice Noodles aren't even in the same league as the Brown Rice Noodles. The other noodles taste like cheap packaged noodles like you might get in a two dollar cup of instant noodles. These taste like noodles you might get an in actual Asian restaurant. The only problem I have with the noodles are the cooking directions. It asks that you cook them for 4-5 minutes. If you cook these for five minutes they will be very overdone. What I do is I usually cook them for about 2 mins 45 secs then run them under cold water so they don't continue to cook. I also suggest you use your hands and break up the noodles so they don't clump together. At this point they will be very slightly underdone. If you wish to finish them off in boiling water I suggest you cook them for 3 mins 30 seconds. I then add the noodles to the pan of whatever I'm cooking and finish them off in there. Personally I love eating them with a variety of vegetables fried up in a pan with whatever spices I feel like adding that day. Add a protein or two and you have yourself a meal worthy of being served in a restaurant.

As versatile as their white rice sister, the brown rice noodle has a little more body when ready to serve. If boiling, they require a little more cooking time but do very well with just a good soak. My standard prep is to go from package to a bowl full of hot tap water (120° F) for 8-10 minutes then drain well. This soak adequately softens the noodles for addition to your favorite noodle dish. Giving the soak noodle a thorough draining gets them ready to add to a heavy fry pan or wok coated in oil to add some quick browning and a little crunchy texture. These noodles are a fast alternative to rice in your stir-fry dishes and work great for fast, week nite meals. If you are looking for a substitute for linguine or fettuccini, you may find then a bit bland to stand up to a rich or heavy pasta sauce but they will work as an alternative to wheat flour pasta—I would soak vs. boil o preserve more of their texture. All in all a fun and tasty product to experiment with. Storage is a bit challenging because of the way they are packaged so have a large zip top bag on hand for left over dry product to wait in until ready for use. They keep for ages in your pantry 

I was very skeptical because I have eaten the white rice noodles by Annie Chun for years. I have never been a fan of brown rice, but thought I would give this a try and I am so glad that I did! Great texture, easy to make and very flavorful. I struggle to eat with severe gluten intolerance and gut issues. These noodles are wonderful and I will definitely be purchasing them again.

I order these all the time. This last order had two open bags. When you’re spending this much for one box, it’s really not cool to have two damaged boxes.