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Here is a recipe for a traditional rice noodle dish from the
Phillipines.  It's called Pancit (Pronounced pawn-SIT).  Pancit is often
made with  Asian wheat noodles,  but this variation uses rice noodles.
Enjoy!

Pancit:

1 T vegetable oil
1 small onion, chopped
1 cup thinly sliced or coarsely chopped celery
1 cup julienned or coarsely chopped carrots
3 - 4 small garlic cloves, minced
about 3 and a half to 4 cups of GF chicken broth
1 15 oz package of Asian rice noodles
(Note:  Buy the ones called "Bihon" or "Maifun".  These are available in
the Asian food section of many grocery stores or in Asian grocery stores
(at least in the Seattle area).  The ingredients of the Maifun noodles
are listed as rice, cornstarch and water.  I have not verified their GF
status.  My 4 year old who is allergic to wheat, eats these noodles
without any problems.  I suppose you could substitute a very thin rice
pasta, but I have never tried it.)
1 whole boneless, skinless chicken breast, cooked and chopped or an
equivalent amount of small shrimp or other meat
1 or 2  hard boiled eggs, sliced (for garnish)
one half a bunch of green onions sliced (for garnish)
juice of one quarter or so of 1 small lemon
GF soy sauce or GF tamari to taste

In a large skillet or dutch oven, saute onion in about 1 T of hot oil or
a little bit of the chicken broth until translucent and just beginning
to brown.  Add carrots and celery .  Saute for about one minute.  Add
about one cup of chicken broth or just enough to cover the vegetables
and simmer until veggies are just beginning to become tender.  Break
noodles in half and place on top of vegetables in pan.  Add most of the
remaining chicken broth, the soy sauce or tamari and the lemon juice.
Cover and cook over medium heat, turning noodles occasionally so that
broth is  absorbed into all of the noodles.   If noodles are too dry,
add more broth and stir noodles.    After liquid is absorbed, add
chicken (or other meat or shrimp) and stir.  (The chicken broth will not
make a sauce for these noodles.  All of the liquid will be absorbed. )
Garnish with sliced eggs and green onions.  Serve hot.

This makes quite a large batch that can feed a party as a side dish, but
you can easily halve the recipe.