Tiao Peng Trading Company
Tiao Peng Trading Company Jantaboon Rice Sticks
What it is
These are flat, dried rice noodles, commonly known as Jantaboon noodles. They are made from rice flour and water, forming a firm yet pliable noodle when rehydrated. Their pale, almost translucent appearance when dry hints at their delicate texture once cooked. They are a staple ingredient in many Asian cuisines, particularly popular for stir-fried dishes.
How people cook with it
These noodles are ideal for absorbing the rich flavors of sauces and broths. They are a versatile base for a wide range of savory preparations.
- Stir-fried noodle dishes
- Soups and broths
- Spring rolls
- Salads
To prepare, soak the dried rice noodles in hot water for a period of time, typically around 10 to 15 minutes, until they become pliable but not mushy. The exact soaking time can vary depending on the thickness of the noodles and the water temperature. Once softened, drain them thoroughly. Avoid over-soaking, as this can lead to a gummy texture.
How it differs from similar foods
Compared to other rice noodles, Jantaboon noodles are typically flatter and wider, offering a different mouthfeel. Their texture is generally softer and more yielding than some thicker, rounder rice noodles, making them excellent for absorbing sauces and stir-frying without breaking easily.
Who it is for
Home cooks looking to prepare authentic Asian noodle dishes will find these noodles useful.
How to keep the rest
Store the dried noodles in a cool, dry place, away from direct sunlight and moisture. Ensure the package is sealed tightly after opening to maintain freshness and prevent them from absorbing odors. They can be stored at room temperature for an extended period.