How to Cook Rice Noodles So They Don’t Get Mushy

Rice noodle dishes are some of the most popular at Asian restaurants—pad see ew, pad Thai, pho, and mei fun—but cooking them at home can be tricky if you’re not familiar with their quirks. Don’t worry, though: None of the steps involved are that complex, and once you know how to handle rice noodles, you’ll likely be able to use them in any dish without running into problems with them ever again. Here are three of my favorite tips for cooking rice noodles and avoiding a mushy mess. 

What are rice noodles?

Rice noodles can be dry or fresh. They’re made by grinding fermented rice and water down into a paste, from which noodles are shaped and then dried. Once dry, they have a translucent white appearance.

Dry rice noodles are commonly available in most grocery stores. (I’ve seen them everywhere from ShopRite, to Whole Foods, to Walmart.) They come in three sizes, with the largest being the least common outside of Asian markets. You may find thin, round noodles that are bundled up in big packages; medium-thickness flat noodles that are wrapped or cut into sticks; or large-thickness flat noodles that are wrapped or cut into sticks.  

Fresh rice noodles are made by spreading out thin layers of rice, starch, and water batter on a tray or pan and steaming the sheets to make tender, chewy, translucent noodles. These are well-oiled so they don’t stick, and bagged up in plastic. I never see fresh rice noodles in big box American grocery stores, but you can usually find them in Asian grocery stores. Fresh rice noodles may include some cornstarch or tapioca starch, and they’re more opaque in color.

The best way to cook rice noodles starts with a soak

The first step written on many of the boxed rice noodles in large grocery stores is to boil the noodles before adding them to your stir fry. The author of these instructions must love mushy noodles, because that’s the easiest way to get stuck-together, over-cooked rice noodles. 

You don’t need to boil them first. Like most starches (pasta, oats, potatoes), rice starches have a limit for water absorption before they burst and become gluey. If you boil them and then add them to a screaming hot pan, then you’re bound to burst some starch globules. This manifests as noodles clumping and clinging together.

Unlike Italian pasta that might need to be par-cooked before using in another dish, dry rice noodles simply need some rehydration time in room temperature water. They will become flexible, but their starches won’t begin to gelatinize until they hit the heat of the wok or frying pan. It’s the simplest and the most important step to making the best rice noodles every time. To do this, place the rice noodles in a large bowl and cover them with room temperature water. 

Forethought is required here. Soaking usually takes 25 to 45 minutes, depending on the thickness of the noodle. To test, after 30 minutes just reach in and lift up a handful of noodles. They should feel floppy but not squishy. If they’re still sticking out straight, give them more time. The brand or thickness of the noodles might require it. 

It’s unlikely that you’ll over-soak rice noodles. If you go run an errand that takes 20 minutes longer than expected, your noodles will be fine. Drain them and they’re ready for stir frying, or blanch them for a few seconds to prepare them for soup. 

Don’t forget to use some oil

Those who fear fat will not like this step, but you can’t skip the oil. Oil is crucial for conducting high heat in stir fries, but also for keeping those sticky starches slipping and sliding away from each other. If you’re trying to stir fry noodles and they keep clinging to each other and the pan, try adding another spoonful of oil to the pan just before you toss them in. 

It’s okay to add oil as you go too. I used to have an irrational limitation where I thought the initial measurement of oil, before the first ingredient went in, was the only oil I could use while cooking. It was only when my mom called me out on it that I realized what I was doing. It just seems like some days the ingredients use up more oil than others, and it’s okay to assess and add more.

So when you’re about to add the noodles, take a look at the pan. There should be some visible oil in there, pooling around the ingredients. If the pan is dry, that’s your signal to add a splash more. 

Be careful of excess moisture

The last culprit of rice noodle demise is too much moisture in your pan. Unless you’re making soup, a puddle of liquid in your wok or frying pan will have the same effect as boiling your noodles and trying to fry them afterward. 

If your vegetables are excreting a lot of moisture or you’ve added too much sauce to your pan and it doesn’t seem to be cooking down, don’t add your noodles yet. Wait for the moisture to cook off or, as a last ditch effort, pour off the liquid into the sink. Return the pan to the burner, add a bit of oil and now you can put the noodles in. Re-season as needed.

Note that if your veggies are puddling up, you might be crowding your pan. Opt for a larger skillet or cook a smaller batch next go around.