Notes: Dried rice noodles range in width from about 1/16 to 1/4 inch wide; the cooked yield varies slightly depending on their width (look for width specified in recipe).
In a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes. Drain. If not using immediately, rinse well to keep noodles from sticking together, and drain again.