Yep! I use them regularly. I get them at a grocery store not far from me that has an extensive ethnic foods aisle. If you're looking for the tofu shirataki, it'll probably be with the tofu in the dairy case.

My tricks for them are making sure I rinse them really, really well; and cut them into small pieces because they're a bit rubbery. Think like cutting spaghetti for a toddler. I actually use scissors, because the ones I get are tied in little bows.

If I buy the tofu shirataki, I don't bother cutting them, because the texture is a bit nicer. What I like about the regular (not tofu) ones is that they're shelf stable, and they sit in my cupboard. They're also lower in carbs, and a lot of people avoid soy. I don't trust soy, so I try to limit it to the shirataki here and there, some tamari (soy sauce) and traces in salad dressings.