Rice Noodles

Rice Noodles are a versatile and gluten-free pasta alternative made from rice flour and water. They are a staple in Southeast Asian cuisine and are used year-round. Rice Noodles come in various shapes and sizes, from thin vermicelli to wide, flat noodles. They are predominantly used in dishes like Pad Thai, Pho, and stir-fries, offering a delicate, slightly chewy texture that absorbs flavors well.

Rice Noodles Synonyms

Rice Vermicelli
Rice Sticks
Flat Rice Noodles

Different Forms/Types of Rice Noodles

Dried

Rice noodles are most commonly found in a dried form, requiring rehydration in water before use. They come in various thicknesses, from very thin vermicelli to thicker flat noodles.

Fresh

Less common but available in some Asian markets, fresh rice noodles are soft and pliable, ready to be used directly in cooking without the need for soaking.

Instant

Pre-cooked and dried rice noodles that can be quickly rehydrated in hot water, making them convenient for fast meals.

How to Choose Rice Noodles

When selecting rice noodles, look for packages without a lot of broken pieces. The noodles should be uniform in color and free from any signs of moisture or discoloration. For dried noodles, ensure the packaging is sealed properly to avoid staleness. For fresh rice noodles, they should be moist but not overly sticky or dry.

Cooking/Prep Tips for Rice Noodles

Rice noodles are a versatile ingredient in many Asian cuisines and require a delicate touch to prevent them from becoming too soft or mushy. For most rice noodle types, soaking in warm water rather than boiling is key to maintaining their texture. Soak them until they are just pliable but still slightly underdone, as they will continue to cook when added to a hot dish. When stir-frying, it's important to use high heat and cook quickly to keep the noodles from sticking together. Adding a small amount of oil can also help. For cold dishes or salads, rinse the noodles in cold water after soaking to stop the cooking process and remove excess starch.

Shelf Life of Rice Noodles

Dried rice noodles should be stored in a cool, dry place in their original packaging or an airtight container. They can last for several months when stored properly. Fresh rice noodles should be refrigerated and are best used within a few days of purchase. If they come in a sealed package, follow the expiration date provided. For both types, avoid exposure to strong odors as rice noodles can absorb smells.

Recommended Brands for Rice Noodles

dried rice noodles: Three Ladies Brand

fresh rice noodles: Sun Hing Foods

Cooking Techniques for Rice Noodles

Boiling: Some dishes require boiling rice noodles, but this is less common. If boiling is necessary, do so for a very short time, usually just a couple of minutes, then drain and rinse with cold water to halt the cooking process.

Soaking: Soaking rice noodles is the most common preparation method. Place them in a bowl of warm water for 5-10 minutes, depending on their thickness. They should be flexible but not overly soft before draining.

Stir-Frying: Once soaked, rice noodles can be quickly stir-fried on high heat. Keep them moving in the pan to prevent clumping. They absorb flavors well, so be generous with seasonings and sauces.

Popular Rice Noodles Recipes

Pad Thai
Pho
Vietnamese Spring Rolls

Rice Noodles Nutritional Information (100g)

fat: 0.6 g
fiber: 1.2 g
sugar: 0.3 g
protein: 0.3 g
calories: 364 kcal
carbohydrates: 82 g

Flavor Combinations

Rice noodles pair well with a variety of flavors and ingredients. They are commonly combined with soy sauce, fish sauce, lime juice, and tamarind for a balance of salty, sour, and umami tastes. Fresh herbs like cilantro, mint, and basil add brightness, while proteins such as shrimp, chicken, or tofu provide substance. Vegetables like bean sprouts, carrots, and bell peppers offer crunch and color, making rice noodles a perfect base for a multitude of vibrant dishes.

Allergen Information

Rice Noodles are naturally gluten-free, making them a safe option for those with gluten intolerance or celiac disease. However, cross-contamination can occur if they are produced in facilities that also process wheat or other allergens.