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Dried Rice Noodles
We gathered three national brands, tasting them plain and in our Thai noodle stir-fry.
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What You Need To Know
When cooked, a good dried rice noodle (made from ground rice and water) should taste like fresh rice with a tender but not mushy bite. We gathered three national brands, tasting them plain and in our Thai noodle stir-fry. Each brand looked slightly different: One boasted wider, flat noodles; the others resembled spaghetti with more narrow, rounded strands. Tasted plain, the brands were very similar, but in our stir-fry, one stood out: The broad, planklike strands of our winner delivered far more of the char that is critical to the dish.
Everything We Tested
These noodles were wider, flatter, and firmer than the rest, with a “toothsome but satisfying chew.” Their flat shape encouraged char, yielding the best results in our stir-fry recipe.
The thinnest of the three brands we tested, these noodles had a “toothsome but tender” bite and a “slightly sweet,” “buttery” flavor.
These noodles boasted a clean flavor that tasted like “fresh rice,” but their texture was “soft” and lacked “chew.”
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