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Rice noodles in dried form

Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Tamil Nadu and parts of Kerala, Sri Lanka, Singapore, Malaysia, Idiappam, a type of rice noodle, is usually freshly made at home and tends to be far more tender with distinctive texture, as opposed to the dried form of Chinese noodles. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka.

Pasta made from brown rice flour is also available in health food stores in Western nations, as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten.

Varieties

Dishes made from rice noodles

Mohinga with fritters
Closeup of pad Thai, a Thai dish made from rice noodles
Cambodian
Chinese
Burmese
  • Mohinga
  • A-thoke-sone
  • Rakhine Kyarzan thoke
  • Nan Gyee Thoke
  • Shan Khaukswe
  • Mee Shay
  • Baik Kut kyee Kaik
Indian
  • Rice noodles in coconut milk
Indonesian
  • Kwetiaw Medan
  • Kwetiaw Goreng
Malaysian
  • Asam Laksa
Thai
Vietnamese

See also

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