Rice noodles from Thailand

The scholars argue, who invented the noodles.

There was the Chinese and Marco Polo brought them to Italy or they been invented independently in Italy and in China
or was the ancient Greeks the inventors.
In Thailand it interests only whether they were prepared tasty.

Rice noodles consist of rice flour, rice starch and water.
The production by hand is very complex and requires some experience.
Thai people buy their rice noodles freshly at the market,
fresh noodles are durable just a short time (1-2 days) ,
but by the taste they are much tastier than dried rice noodles .
In Thai language one calls the rice noodles ก้วยเตี๋ยว
"Guawtiew" speak guad tiau.
For this word there are probably as many ways of writing,
like noodle soup vendors in a Thai village.

Guawtiew, Guitiew, Guatiew, Guai Thiau and so on and so on.....
Guawtiew is the comprehensive term for both noodle soup
as well as the noodles themselves.
In order to create clarity, one attaches still some words in the back.
On the picture you see:

Guawtiew sen jai - rice fettucines

"Sen jai" means "big strips".
They are cut from plates.

Use: Noodle soups and "Pad Siiu", "Rat-Nah".....

Guawtiew sen lek - Rice noodles in small strips

Use: Noodle soups and for the well known "Pad Thai"

Guawtiew sen mii - Rice hair noodles

Use: Noodle soups and for roast

Noodle soups (Guawtiew) are much liked in Thailand
and are offered at evening and nighttime in small mobile kitchens at the road.
The recipes for the soups are well guarded secrets.
In Europe rice noodles are offered, on different cuts , in dried form .
Before use one puts the noodles approx. 10-15 minutes
into cold or lukewarm water,
drip off the water and now can be roasted
or added to a soup .