Rice Noodle

• Used as the base for stir-fried dishes like Pad Thai, where they absorb the flavors of tamarind sauce, garlic, and chili for a savory and tangy meal.
• Incorporated into soups such as Vietnamese Pho, where they provide a soft, comforting texture that complements the rich, aromatic broth.
• Served cold in salads, such as Thai rice noodle salad, to add a refreshing and light element to the dish.
• Used in spring rolls or summer rolls as a filling ingredient, paired with fresh vegetables and protein for a healthy appetizer.
• Added to curries or stews to soak up the flavorful sauce and create a hearty, satisfying dish.
• Stirred into stir-fries with vegetables and protein for a quick, gluten-free dinner option.

• Rice noodles are naturally gluten-free, making them a great option for those with gluten sensitivities or celiac disease.
• They are low in fat and cholesterol, making them a lighter choice for meals compared to some other noodle varieties.
• Rice noodles are a good source of quick-digesting carbohydrates, providing energy for active lifestyles or post-workout meals.
• Their neutral flavor pairs well with a variety of sauces, vegetables, and proteins, making them versatile in Asian and fusion cuisines.
• They are often used in light, broth-based soups or stir-fries, contributing to balanced and flavorful dishes.

Store uncooked rice noodles in a cool, dry place, such as a pantry, in their original packaging or an airtight container to prevent moisture exposure. Once cooked, refrigerate them in an airtight container and consume within 2-3 days. If freezing cooked rice noodles, separate them into portions and store in freezer-safe bags for up to 1 month. Avoid overcooking to maintain texture after reheating.