The noodles we produce are extremely versatile. Please enjoy the following recipes at home!

Vietnamese Rice Noodle Soup (Pho)

3 oz of fresh rice stick noodles
48 oz of broth
1/4 lb of sliced beef

Dip the fresh rice noodles into boiling water for approximately 5-10 seconds.
Remove the noodles and drain.

Prepare soup base with either bouillon cubes or chicken or beef flavored powder to make 6 cups (48 oz) of broth.
Bring the broth to a simmer.

Pour the broth over the noodles and add sliced beef or chicken and garnish.

Garnish according to taste:
Thinly sliced onion
Chopped fresh cilantro
Bean sprouts
Sweet Thai basil
Thinly sliced green onion
Quartered limes

Stir Fried Thai Rice Noodles (Pad Thai)

1 bag of Pad Thai rice stick noodles
2 Tbsp oil
3 cloves fresh garlic minced
3 Tbsp light soy sauce
2 Tbsp cornstarch
120 g chicken, beef, or pork cut into thin strips
2 eggs lightly beaten
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 1/2 Tbsp sugar
3/4 Tbsp season rice wine vinegar
Salt and pepper to taste

Soak Pad Thai noodles in water for about 10 minutes.
Heat a wok and adding cooking oil.
Add garlic and red onions.
Stir until golden brown and add choice of protein.
Stir and allow vegetables and protein to cook for a few minutes.
Add Pad Thai noodles and stir fry for a few more minutes.
Push the mixture to the edges of the pan and pour the eggs into the center.
Lightly scramble the eggs before incorporating the into the noodles.
Add soy sauce, sugar, oyster sauce, fish sauce and vinegar to coat.
Season to taste and serve.