Edward & Sons® 有機糙米泰式炒河粉（含薑黃）

The turmeric gives these noodles a lovely golden tint that makes the whole dish look more appetizing before I even add sauce. They cook up tender but still have that satisfying chew, and they work just as well in a quick stir-fry as they do in a proper pad thai. I've already gone through two boxes t

The brown rice texture holds up way better than standard wheat noodles, even after a quick stir-fry. The turmeric color is subtle but gives the dish a warm, appetizing look. Cooked them for pad thai tonight and the whole family cleared their plates.

The turmeric gives these noodles a nice warm color, and they held their texture well after stir-frying with veggies and sauce. Boiled them for about six minutes and they were perfectly chewy, not mushy.