Wide rice noodles

I went to Chicago Food Corp (3333 N. Kimball) this weekend and it was overwhelming. I'd never been before and didn't understand what 85 percent of the offerings were. I really was only searching for wide rice noodles as you might find in a number of Thai dishes, such as Pad Khee Mao. I looked and looked but didn't find these. I saw nearly every other Asian noodle, but not wide rice noodles. Anyone have an idea where to find these, or possibly guide me if I were to return to Chicago Food Corp?

Hi,

I've seen wide rice noodles for sale in bakeries in Chinatown and ARgyle. They are often in plastic wrapped styrofoam trays amongst the take-out dim sum in very wide strips ready to be cut to your needs.

It would seem they ought to be at Chicago Food, but where I haven't a clue. Though note Chicago Food is Korean-owned and Korean-oriented, which influences their offerings. They may give a nod to other Asian cultures, though their focus is more Korean.

Regards,

The only place I've ever bought them from is Di-Ho market on Dempster in Morton Grove between Austin and Ferris. They're in the cooler cases on the far end of the store, and there usually aren't a lot of them.

I'm still trying to figure out how to cook these right for paad si-ew. If I don't at least pre-cook or soak them in hot water, they tend to be dry. If I do soak or boil them, they fall apart and form a starch crust on the bottom of my wok. Do I just need huge quantities of oil, and sautee them in small batches?

I'm even willing to try making them if I can find a recipe...

You will find them in nearly every fresh grocer in Chinatown and the Argyle District. The freshest noodle sheets are folded on styrofoam trays, and wrapped in clingfilm. Some shops refrigerate them, and some do not. Some shops sell pre-scored/pre-cut noodle sheets, and some do not.

In Chinatown, try Chinatown Market, Mayflower, or Richwell Market. In the Argyle District, try Tai Nam, Hoa Nam, or the Broadway Supermarket.

Regards,
Erik M.

ChgoMike,

I've been in the Kimbal Chicago Food Corp any number of times and damn if I can picture exactly where they keep the fresh rice noodle. I think they're in the refrigerated case of noodle/vacuum sealed fish/pickle across from part of the fresh veggie display. I'd say just ask, but I've gone that route at Chicago Food Corp and it can be difficult to find an English speaker.

The suggestions you've received for both Chinatown and Argyle street should fit the bill, but I'd add Viet Hoa. Viet Hoa stocks fresh rice noodle and, along with Thai Grocery, is where I typically go for groceries on Argyle.

A couple of years ago Seth Z arranged a tour of Chicago Food Corp with his personal lunch chef, who is Korean. While fun it proved to not be very educational as her, Sue's, answer to each and every question we asked was "It's all good"

This thread gives me an opportunity to trot out one of my favorite pictures, thanks.

Sneeze-Proof Panchan Bar at Chicago Food Corp.


Enjoy,
Gary

Viet Hoa Plaza
1051 W Argyle St
Chicago, IL 60640
773-334-1028

Thai Grocery Inc
5014 N Broadway St,
Chicago, IL 60640
773- 561-5345

In my experience, the ones at the broadway supermarket tend to be the freshest/softest. I always discretely, gently press down on the noodles to get a sense of how soft they are. They harden and also go bad fairly quickly, so you want to use them fairly quickly.

There is also a tiny shop right under the El tracks on Argyle (on the south side of the street) that makes the noodles and other snacks (bao etc.). I think this place supplies many of the restaurants as well. I don't think these rice noodles/sheets (you can get it with dried shrimp and other varieties) are very different from the kind you need for Thai cooking (kway tiaw ?)

If anyone reading along is still unsure about the item(s) in question, here is a snap:



This was taken at Tai Nam Market, just this afternoon. Two different brands of the un-cut noodle sheets are visible in the frame. [Red labeling] The bar-coded items (left-most in the frame) are the pre-scored/pre-cut noodle sheets mentioned above.

Regards,
Erik M.

Tai Nam Market
4925 N. Broadway
773.275.5666

i make lotsa pad si-ew and live near argyle, which, in addition to the nearby Golden Pacific Market, is where i get my wide rice noodles. they're always fresh, and occasionally i can get a package, in the wrapped form shown by Erik. M., of pre-sliced noodles, which makes for less prep time.

i use 1/2 of a package for a meal for 2 and refrigerate the rest. after a few days, the noodles will dry out (wait too long, and they get moldy . . . or so i'm told ). i've found that i can still cook with the dry noodles. once they go into the wok, they soften up in the liquid and turn out generally fine.

hence unlikely to be found at Chicago Food Corp, which is Korean.

While Thai, Chinese, and Vietnamese grocery stores carry them due to the strong Chinese influence and popoulated in their culture.

Rice noodles are made with 'rice' flour, but look at the ingredient list on label, starch and other ingredients are sometimes added to give it a more 'al-dente' bite. This is a matter of personal preference, I prefer the pure 'rice' version, which has a chewy texture.

They harden when chilled, but softens with heat. You can freeze any leftovers, and thaw when needed. Of course, mind freezer burn if left frozen for too long.

The places listed in previous postings are sources that I frequent as well.

Good luck!!!

Hi,

My Dad likes crisp pan fried noodles in Chinese restaurants. I have been buying the packages of fresh (wheat) noodles in Chinese markets often used for soup noodles. They are also great for making pan fried noodles at home. You do need to cook them first in hot water for about a minute. I drop them into boiling water, wait a minute, taste one to check they are no longer raw, then drain. These can then be pan fried in a little oil and arranged on a platter, then whatever you stir-fried can be arranged on top.

Recently I found I had a one pound bag sitting in the rear of a bin. It was maybe ten days old, though it passed my sniff test. I cooked it for the minute, then tossed it with basil pesto. For maybe $1.25 per pound it was cheaper than many fresh pastas one can purchase and tasted very acceptable. The noodle itself was the thickness between angle hair and standard spaghetti.

Regards,