For Pad Thai, you want flat rice noodles , often labeled as “rice sticks” or “pad thai noodles.”

Quick Scoop

  • Use flat, dried rice noodles.
  • Typical width: about 3–5 mm (sometimes called “thin” or “medium” rice sticks).
  • Shape: flat, not round; opaque white when dry, turning soft and chewy when cooked.
  • Avoid: egg noodles, wheat spaghetti, instant ramen, or glass/bean thread noodles if you want a classic Pad Thai texture.

What to Look for on the Package

  • Names on the label:
    • “Pad Thai Rice Noodles”
    • “Rice Stick Noodles”
    • “Thai Rice Noodles”
  • Ingredients: usually just rice flour and water.
  • Form: dried, bundled or in a flat plastic pack of long strands.

If You Can’t Find “Pad Thai” Noodles

  • Use any flat rice noodle close in width (like those for pho or generic “stir-fry rice noodles”).
  • Thinner noodles = slightly lighter texture, thicker noodles = chewier and heavier.
  • If you only have glass/bean thread noodles, the dish will still be tasty, but it won’t be a traditional Pad Thai.

Simple Example

  • Go to the Asian aisle.
  • Grab a pack that:
    • Says “rice noodles” or “rice sticks.”
    • Has flat, ribbon-like strands.
  • Soak or boil according to the package, then stir-fry with your Pad Thai sauce, egg, protein, and bean sprouts.

TL;DR: Classic Pad Thai uses flat, medium-width dried rice stick noodles made from rice flour and water.