Flat rice noodles (rice sticks)
เส้นจันท์ / sen chan · bánh phở
- Flavor and role
- Flat noodles made from rice flour, 3-10 mm wide. Chewy, and they soak up sauce well.
- Typical dishes and uses
- Pad thai (5 mm noodles), Vietnamese pho, pad see ew, stir-fried rice noodles.
- Substitutes
- Soak dried noodles in lukewarm water for 30-60 minutes before use. Thin rice noodles (vermicelli), glass noodles or kalguksu noodles can stand in, but the texture differs.
- Storage
- Dried noodles keep 1 year at room temperature. Fresh rice noodles keep 2-3 days refrigerated; they harden when cold, so warm them to loosen.
- Main countries
- Thailand · Vietnam
- Used in this book
- Pad ThaiPho Bo (Vietnamese Beef Noodle Soup)Beef Chow FunChar kway teowKuy Teav (Cambodian Pork Noodle Soup)Pad See Ew (Thai Stir-Fried Rice Noodles with Soy)Shan Noodles (Burmese Tomato Chicken Rice Noodles)Wok-Hei Beef Chow Fun with Velveted Beef and Garlic ChivesGochujang Bulgogi Beef Chow Fun (Korean × Cantonese)Crispy Beef Chow Fun Rolls with Sweet Soy GlazePenang hawker-style char kway teow with crispy lardKimchi bacon char kway teowCrispy char kway teow noodle cakeGalbi Pho (Vietnamese Pho × Galbitang)Kongnamul Haejang Phở (Korean × Vietnamese)Phnom Penh-Style Kuy Teav with Crispy GarlicLight Soup Rice Noodle Bowl (Ghanaian × Vietnamese)Velvet Pork Pad See Ew with Wok-Charred NoodlesPad Thai Goong with Shrimp-Head OilGochujang Bulgogi Pad ThaiCrispy Pad Thai Rice Paper RollsPhở Đặc Biệt with 4-Hour Oxtail BrothPho-Spiced Chicken Sancocho with Rice Noodles (Colombian × Vietnamese)Tom Yum Shabu-ShabuShan Noodles with Slow-Cooked Tomato Pork and Crispy ShallotsTafelspitz Pho (Austrian × Vietnamese)Coconut-Lemongrass Chicken Thukpa (Nepali × Thai)
Updated 2026-10-10