This is also known as Rice stick noodles, Pad Thai rice sticks, pad thai noodles, Wide rice stick noodle and/or Thai Stir fry rice noodles

There are a few different kinds of rice noodles. The ones referred to here are flat, dried and about the width of linguine.

Rice noodles come in a one pound package. Some are labeled 'rice stick.' It is made fresh and dried for convenience.

Soak in boiling water before using for 7-10 minutes or until soft, but still somewhat firm. Make sure the noodles are covered in water. However, if you are making 'pad Thai', soak the noodles in luke warm water instead. The noodles should be somewhat soft. If they become over-soaked, but not yet falling apart, pour out the water and let the noodles sit for a while to dry out. It is OK to under-soak the noodles if you are planning on cooking them or pouring hot soup on top.

This type of noodles is made fresh usually locally. They don't keep very long, 3-4 days maximum.

These are freshly made from rice flower and are frequently about 6 inches wide or cut 3/4 of an inch wide. When ordering noodles in Thailand you will be asked what kind you want - this one is called "sen yai".

Chinese egg noodles is basically eggs and flour, just like pasta. These egg noodles are not your normal American wide egg noodles (with the see through egg on the package). They are freshly made and keep well in freezer for a long time. I use thin one for Bah Mee Moo Dang. It is the size of angel hair pasta. In the old days, (I'm sure it is still made this way in places in China) it was made by pulling the dough until getting the desire thickness instead of by extrusion or cutting. Making the noodles by pulling the dough is a real skill.