Pad Thai made easy - Shirataki noodles

I've been making Pad Thai with 20 calorie Vietnamese noodles (tapioca sticks; the ones I have are called Hu Thiu Dai My Tho). The noodles are made of tapioca flour only; there are similar noodles made of tapioca and rice flour that are 10X the calories, so label reading is crucial!

To prep the noodles, I put them in a bowl and cover them with boiling water, then cover the bowl with a plate or lid. The noodles soften up in about 15 minutes, and I then drain and rinse them with cold water.

I much prefer the texture and flavor of the tapioca noodles to shirataki. Any of you who have access to an Asian market with a good selection of Vietnamese foods should check them out! They're dried noodles, so you'll find them near the rice noodles and bean threads.