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Thick rice noodles

Thick rice noodles are broad, chewy noodles used in soups, stir-fries, and sauced noodle dishes.

Thick rice noodles — illustrative ingredient image

About Thick rice noodles

Thick rice noodles are broad, relatively substantial noodles made from rice flour or rice-based dough. They are used in soups, stir-fries, and sauced noodle dishes, where their broad surface holds broth or seasoning.

They are commonly smooth and chewy, with a white to translucent appearance, although thickness, width, and softness vary between fresh, dried, and packaged products. Fresh noodles are pliable and tender, while dried noodles become firm until prepared.

Products may be sold as loose strands, sheets cut into ribbons, or bundled noodles. Fresh versions can be used directly or handled briefly, whereas dried versions require soaking or boiling before use; cooking changes their softness, flexibility, and final volume.

Ingredient type
derived ingredient

Forms & related ingredients

  • Watercontains · Thick rice noodles → Water
  • Rice flourcontains · Thick rice noodles → Rice flour

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Where thick rice noodles appears

1 linked foods

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Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for thick rice noodles

Names and romanised forms to recognise on menus and labels.

English

Thick rice noodles

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Thick rice noodles nutrition & diet

Thick rice noodles nutritional value

Rice noodles, dry

Per 100 g of the edible portion in the recorded food form.

Calories
364kcal
Protein
6.0g
Carbs
80.2g
Fat
0.6g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Match thick rice noodles by physical form and preparation: dry, fresh, boiled, or stir-fried. Portion appearance changes after hydration and cooking, while oil, sauces, broth, and accompanying ingredients affect the served food. Distinguish plain noodles from filled, seasoned, coated, or mixed products with additional ingredients.

Compare the right form: Match broad thick rice noodles in the stated dry, fresh, boiled, or cooked form, including plain or seasoned product.

Diet considerations

Thick rice noodles are cereal-derived from rice and plant-based as described, but prepared products may include other flours, eggs, animal-derived seasonings, or coatings. Compatibility changes with sauces and toppings containing fish, shrimp, meat, dairy, or egg. Their carbohydrate pattern is portion-dependent and differs between plain noodles and a complete noodle dish.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Rice flour. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Rice noodles, dry ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .