1. How does one remove only a portion of the contents of a package of thin rice noodles (aka pad Thai noodles), e.g., 1/2 lb, without making an enormous mess? Every time I try, I have little shards of dry noodles all over the kitchen.
2. What is the best way to prepare these for eating in soup? For a stir-fry dish (e.g., pad Thai) I'm sure the best thing is to soak in warm or tepid (not hot or cold) water. But I'm thinking of boiling these for a few minutes before putting them in my soup. Am I headed down a dangerous path?