Noodles are a bit different to anything we have in the usual western kitchen, both in terms of how we cook them and how we use them. First the noodles are cooked and then afterwards they are added to a cooking dish for reheating. They are very easy to use, quick to cook and a healthy source of low density carbohydrate.
To cook noodles:
Boil a kettle or a saucepan of water and then take off the heat. Put the noodles into the boiled water and leave them to sit for the required time. Different sizes of noodles take more or less time. Once the noodles are soft put them in a collander and rinse with cold water to stop them from going sticky or mushy. They are then ready for use.
Sen Gau
Less than 1mm round rice noodles, commonly called glass noodles as they are clear when cooked for about a minute.
Sen Gau are used in salads and in clear soups.
Sen Mee
About 1mm size flat white rice noodles, cook in about 2 or 3 minutes.
Sen Lek
About 3mm, flat white rice noodles, cook in about 4 or 5 minutes.
Sen Yai
About 7mm, flat rice noodles, cook in about 6 or 7 minutes.
These three different types of noodles tend to be chosen based on individual preference for the texture of a noodle dish. Thai Gold Noodles are Sen Lek because they are the most versatile of the three.
Ban Mee
About 1mm round egg noodles, cook in about 2 minutes.