One of my side-dish staples has become gluten-free Thai rice noodles. They are quick and easy, can be found in most grocery stores in the Asian food section, and are cheaper than the GF specialty brands. Don’t expect rice noodles to mimic Italian style wheat pasta. These noodles are a different breed, but I like the light taste and somewhat chewier texture. I usually just boil them and toss them with salt and margarine, but they also make an excellent stir-fry noodle, or you can add a dash of curry power or other seasoning to liven them up.
