How to Cook:
Soak the noodle in cold water for 8-10 minutes, then drain.
Boil noodles in hot water for 2 minutes.
How to Serve:
Rice stick noodles may be served with all stir-fry food.
May also be added to oriental soup dishes.
Recipe Suggestion:
Spicy Sea Food Noodle Soup
*recipe from real-thai.com
Ingredients
2 tbsp Real Thai Tom Yum soup paste
500 g squid
2 shrimps
3 kaffir lime leaves
2-3 parsley, chopped
2 tbsp Real Thai fish sauce
2 tbsp lime juice
1 Rice stick
1/2 cup coconut milk
Directions
Boil noodles with boiling water for not more than 20 seconds. Then bring up and let cold water flow thoroughly. And set aside.
Boil shrimp and squid with boiling water until cooked. Then bring up and set aside.
Heat the pot. Add Tom yum soup and Coconut milk. (Add coconut milk for more thicken). And added seasoning with fish sauce. Taste and wait until the water boiling again. Gradually add shrimp and squid for about a minute.
Before turn off the stove, add parsley and kaffir lime leaves. Then add in noodles.
Serve and enjoy!
Rice Flour 90%, Water 10%
| Average Nutritional Values | Per 55 g |
| Calories | 200 | * |
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 10 mg | 0% |
| Total Carbohydrates | 45 g | 16% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 4 g | |
| Iron | 0% |
*Percent values are based on a 2000-calorie diet.
Storage: Store in a cool, dry place or refrigerate.
Shelf-life: 24 months
