Rice Noodles | Gluten-Free Asian Style & Pad Thai Ready

✦ The noodle that Asian cuisines have trusted for thousands of years.

WHAT IS IT?
Rice Noodles are made purely from rice flour and water — nothing else. Naturally gluten-free, light, and silky, they are the foundational noodle of Thai, Vietnamese, Chinese, and South Indian cuisines. Their neutral flavour makes them the perfect canvas for bold sauces, and their light digestibility makes them an ideal dinner option that doesn't leave you feeling heavy.

KEY INGREDIENTS
• Rice Flour — 100%; naturally gluten-free, light digestibility, neutral flavour
• Water
• Salt (trace)
• Nothing else — no wheat, no maida, no additives, no preservatives

WHY YOU'LL LOVE IT
• Pure rice flour — the simplest, cleanest noodle ingredient list
• Silky, smooth texture that absorbs sauces beautifully
• Works for Pad Thai, pho, stir-fries, and even idiyappam-style South Indian preparations
• Naturally light on the digestive system — gentle evening meal
• Cooks in 2–5 minutes depending on thickness
• Gluten-free without any gums or additives

HEALTH BENEFITS
• Naturally Gluten-Free — safe for coeliac disease and gluten sensitivity
• Light & Easily Digestible — gentle on the stomach, suitable for post-illness recovery
• Low Sodium — minimal added salt
• Clean Carbohydrates — gentle energy without spikes when consumed with protein and vegetables
• No Preservatives or Additives — as clean as it gets

HOW TO USE
COOKING (two methods):
METHOD 1 — SOAK: Place noodles in a bowl of just-boiled water (not boiling). Soak 5–8 minutes until softened. Drain and use immediately. Best for Pad Thai and stir-fries.
METHOD 2 — BOIL: Boil in water 2–3 minutes for thicker noodles. Drain and rinse immediately with cold water. Do NOT overcook — rice noodles become mushy very quickly.

RECIPE IDEAS
PAD THAI:
Soak noodles 5 min → drain → stir-fry with tamarind paste, fish sauce (or soy), palm sugar (or jaggery), egg or tofu, bean sprouts, spring onion, lime → serve topped with crushed peanuts, lime wedge, and chilli flakes.

PHO BROTH BOWL:
Prepare broth: star anise + cinnamon + onion + ginger simmered 1 hour → strain → season with soy and hoisin → cook noodles separately → serve noodles in deep bowl, ladle hot broth over → top with bean sprouts, basil, lime, chilli, and spring onion.

SIMPLE STIR-FRY:
Soak noodles → stir-fry with garlic, vegetables, soy sauce, sesame oil → serve with Millet Me Chilli Oil.

PAIRS WELL WITH
• Pad Thai sauce (tamarind, soy, palm sugar combination)
• Pho broth with star anise and cinnamon
• Coconut curry as a saucy noodle bowl
• Millet Me Schezwan Sauce or Manchurian Sauce for Indo-Chinese twist

STORAGE
Store dry, sealed, away from moisture and light. Shelf life 12 months. Cooked noodles: use immediately or refrigerate up to 12 hours.

DIETARY
✔ Gluten-Free  ✔ Vegan  ✔ Maida-Free  ✔ No Preservatives  ✔ No Artificial Colours or Flavours

NET QTY: As per pack