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Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious.
I had not fresh, but dried noodles (photo not mine).
In order to make it right, I needed to first cook the noodles in boiliing water for 2-3 minutes before actually stir-frying it, otherwise it would stay tough. But the instant I poured boiling water over it, all the nice rectangular sheets of noodles curled into noodle straws. How would I prevent that?
I ate those kind of noodles as you showed once many, many years ago and IIRC those noodles taste like dried Pho noodles and have the same texture. To stir-fry your noodles I suggest to soak them in cold or at maximum luke warm water first1 and then stir-fry the softened noodles. Due to pre-soaking, hopefully there should be no uneven hydration and thus, no curling.2 I've seen many people preparing Pho, Hu Tieu or sti-fried Pho that way without any curly noodles.
Depending on how thick your noodles are you might have to blanch the noodles before stir-frying.
2 YMMV: Another advantage: You might be able to prepare the noodles beforehand, so no blanching directly before stir-frying or having sticky noodles if not fried immediately.
