Rice Noodle

Bean thread noodles (also known as cellophane noodles) come in varying widths. For this recipe we like the wider (1/4-inch) noodles.

Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes.

Packed with shrimp, bean sprouts, and tofu puffs, this Malaysian-style laksa noodle soup is the revivifying post-holiday balm you’ll crave.

Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.

With a peanut butter sauce and crunchy vegetables, this easy-to-love noodle salad is a surefire hit with kids and adults alike.

This comforting one-pan Filipino dish tastes like it requires hours of simmer time—but actually comes together in less than 30 minutes.

A nutty, savory sauce made from pantry staples anchors this cold rice noodle and steak dish inspired by Vietnamese summer rolls.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

Inspired by salsa de cacahuate, this delightful sauce is spicy, rich, and velvety.

Unless there’s a Thai restaurant right next door, there’s a good chance you can make this easy pad Thai recipe faster than having it delivered.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

Not every chicken soup needs hours on the stove. This weeknight number gets a jump-start in flavor from browned ginger and bone-in chicken breasts.

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.