Anyone run a Thai restaurant?

"Anyone run a Thai restaurant?"

If you soak noodles in one big batch, the portions drift and the whole batch goes mushy before service is over. I portion them dry instead, before any soaking, into per-dish weights.

Weigh each dry portion standing loose in a tall container or bag. They only crack when they get folded into something short, and plain quart zip-top portion bags are tall enough for the noodles to stand straight.

Then soak each portion in its own container or bag of cold water. At service it is grab one portion, drain it, and straight into the wok. Because every portion soaks on its own, nothing drifts and nothing sits around going mushy.

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