I wanted to dedicate a WHOLE post to this topic because I have learned the hard way which GF noodles taste good and which ones, well, do not. There are three main noodles that I recommend: Barilla gluten-free noodles, rice noodles, and zucchini noodles (yep, you read that right).
A few years ago, I was eating at an Italian restaurant that advertised having gluten-free options. I will spare the details of all the noodles I had eaten up to that point, so I will just say that not all gluten-free noodles are made the same. Some noodles are made with rice, some with brown rice, some with corn, others with quinoa, etc. I was hesitant yet curious to try the noodles at this restaurant. To my surprise, they were DELICIOUS. I thought about asking the server if I could buy the noodles directly from the restaurant, but fear of sounding like a crazy person took over. hehe! On our way out of the restaurant, I saw that they sold Barilla gluten-free noodles. They looked exactly like the noodles I had just eaten, and I knew I had seen Barilla noodles at the grocery store. After trying them out, I was sold. These noodles taste like gluten noodles (to me), and they are fairly inexpensive. A link to the noodles can be found here. NOTE: NOT ALL BARILLA NOODLES ARE GLUTEN-FREE! Make sure that the box says “gluten free” or (even better) “Certified Gluten-free” before purchasing.
The second type of noodle that I like is a rice noodle. Specifically, I like Thai Kitchen Pad Thai with the rice noodles. 🙂 I love that Thai Kitchen labels which of their products is gluten-free (see behind the “6 pack” sticker below). They have other products that are gluten-free, too, like self-serving soup packets, sauces, and other noodle kits. I love adding fresh cabbage, sprouts, and a scrambled egg to the Pad Thai kit. Like I mentioned in another post, mixing the fresh vegetables on the stove with the contents of this kit makes the kit taste fresh and delicious instead of packaged and processed. You can buy the Thai Kitchen Pad Thai Noodle Kit here (if it is not at your local grocery store).
The third type of noodle, and my personal favorite of the three, is a zucchini noodle. During my pregnancy, I developed gestational diabetes, and gluten-free noodles were almost impossible for me to eat without insulin (because GF noodles tend to be high in carbs). To get my noodle cravings and add veggies to a meal, we spiralized zucchini. I love these noodles because they are quick and inexpensive to cook, AND they soak up the flavor of the sauce. Simply run a zucchini through the spiralizer and heat the noodles on medium-high heat on the stove with a dash of oil for 3 minutes. Once they reach the consistency you like (I like them a little bit charred), remove them from heat and add sauce. The spiralizer that my family owns is shown below and can be purchased here. I will probably dedicate a whole post to spiralizing later, but the spiralizer can spiralize many different vegetables (and even cuts great homemade curly fries). Personally, I think it is worth the investment.
Using gluten-free noodles (especially the three kinds mentioned above) is a great way to transition some of your favorite meals to gluten-free. Make sure that the sauce you pick is also labeled as gluten-free as many sauces can have traces of gluten. Prego does a great job of labelling which of their sauces is gluten-free with a bold “Gluten-free” near the nutrition facts on the product label.
Thank goodness for gluten-free noodles and TASTY gluten-free noodles, at that. 🙂