This is entirely gluten free if you use a gluten free stock. It is both quick and tastes great. If you can't eat it all put it in a container in the fridge for up to 3 days. The noodles will soak up all the liquid. You must use a wide bottomed pot with a lid. This recipe uses Australian cup measurements
The thicker rice sticks are best. fine rice vermicelli works too but it isn't as good as the squarer rice sticks.
Add fresh chilli if you like
This can be made with prawns, fish or fine sliced beef fillet too