The Forktionary Angle
"The width isn't just aesthetic; it's about surface area for sauce adhesion and a satisfying chew."
Definition
Thick, flat, and translucent noodles made from rice flour, popular in East and Southeast Asian cuisine.
Sensory Profile
TasteNeutral
TextureChewy, Slippery, Smooth
AromaMild, Starchy
AcidityLow
Technical Metrics
Common Culinary Use
Pad See Ew, Char Kway Teow
Cooking Time (Fresh)
1-2 minutes (boiling after softening)
Primary Starch Type
Amylopectin (for stickiness/chew)
Nutrition Facts
Per 80g (cooked) Calories109 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein2.7 g
Total Carbohydrate25 g
Dietary Fiber1 g
Total Sugars0.1 g
Calcium6 mg
Iron0.2 mg
Potassium30 mg
Chef’s Secret
To prevent sticking, rinse cooked rice noodles under cold water immediately after draining, then toss lightly with a small amount of oil.
Substitutions
Best Match
Flat Egg Noodles
1:1Provides similar width and chewiness, though not gluten-free.
Vermicelli Noodles
1:1 (by weight)
Thinner but still rice-based, good for soups and salads.
Udon Noodles
1:1 (by weight)
Glass Noodles
1:1Translucent and slippery, made from starch, suitable for stir-fries.
Buying Guide
Look for smooth, unbroken noodles. Store in a cool, dry place.
Flavor Pairings
Stir-fries Pad See Ew Pho Drunken Noodles Spring Rolls
