Category: 米粉
Edward & Sons® 有機糙米泰式炒河粉麵條非常適合製作受歡迎的亞洲料理，例如泰式炒河粉（Pad See Ew）、泰式 drunken 麵（Pad Kee Mao，又稱醉鬼麵）、乾炒牛河（Chow Fun）等！準備小技巧：製作泰式炒河粉或其他炒麵時，請在熱水浸泡約 6 分鐘後取出麵條，而非建議的 8 分鐘。當加入炒鍋時，未完全煮熟的麵條會吸收更多水分，並在與配料拌炒時繼續烹煮。若將已煮好的麵條加入湯中，請在食用前再加入。否則，麵條會變得過軟，且烹煮時釋放的澱粉會改變湯頭的味道和顏色。
成分：有機糙米、有機黑米。
The wide cut really holds onto the sauce, so my drunken noodles finally had that proper street-food chewiness. They cooked up in about the same time as regular pasta and didn’t turn to mush, which I honestly wasn’t expecting from brown rice.
These noodles were a total game changer for my drunken noodles — they soaked up the sauce without turning into a gluey mess like most rice noodles I've tried. The wide cut gives them that authentic, chewy bite you actually want from a Pad Kee Mao.
The texture held up perfectly through a stir-fry—no mushy clumps, just that nice chewy bite Pad See Ew needs. I made the sauce from scratch and these brown rice noodles soaked it up without turning into paste, which is usually my biggest complaint with gluten-free options.
