First, if you're struggling with getting a good texture for rice noodles, try this easier pad thai with glass noodles. It tastes just as good, and is SO much easier to perfect. Now, your rice noodles. There are a couple common mistakes: 1) Do not boil the noodles before using. Dry rice noodles only need to be rehydrated for 1 hour in ROOM TEMP water, and they will finish cooking in the liquid of the sauce. 2) Do not crowd the pan, especially if you have a weak stove. If you crowd the pan you'll trap too much steam, which causes the noodles to boil rather than fry. I recommend making no more than 2 portions in one wok at a time, but if you want to cook a larger batch, you need to reduce the amount of water in the sauce.