Rice Flake Noodles 200g
 
No Preservatives
No Added MSG
Gluten Free
 
200g 100% Natural Gluten Free 99% Fat Free   Made for simple, authentic flavours, each pack of 100% natural AYAM™ Rice Flake Noodles is crafted from finely milled rice flour and serves as the perfect foundation for your culinary exploration. Ideal for stir-fries and soups, these nood ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 200g
  • 100% Natural
  • Gluten Free
  • 99% Fat Free

 

Made for simple, authentic flavours, each pack of 100% natural AYAM™ Rice Flake Noodles is crafted from finely milled rice flour and serves as the perfect foundation for your culinary exploration. Ideal for stir-fries and soups, these noodles are versatile enough to be used in Pad Kee Mao and hearty rice flake soups.

 

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Ingredients

White rice (90%), water.

Nutrition Information

Servings per package: 4

Serving size: 85g (Cooked) 50g (Dry)

 

Ave. Quantity Per serving (cooked)

Ave. Quantity Per 100g (cooked)

Energy

484 kJ

569 kJ

116 Cal

136 Cal

Protein

2.5 g

2.9 g

Fat

Less Than 1.0 g

Less Than 1.0 g

Saturated

Less Than 1.0 g

Less Than 1.0 g

Carbohydrate

25.2 g

29.7 g

Sugars

Less Than 1.0 g

Less Than 1.0 g

Sodium

3 mg

4 mg

Gluten

Not Detected

Not Detected


100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.


Gluten-Free

AYAM™ Rice Noodles have been tested by an independent laboratory and is certified Gluten Free.


Thai Chicken Rice Flake Soup

pax icon 4 people   | time Prep: 10 mins | Cooking: 10 mins
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Ingredients

  • 400ml AYAM™ Coconut Milk

  • ¼ cup AYAM™ Thai Yellow Curry Paste

  • 4 cups (1L) chicken stock

  • 400g chicken thigh fillets, cut in 2cm dice

  • 200g pkt AYAM™ Rice Flake Noodles

  • 100g snow peas, trimmed and halved diagonally

  • 100g broccoli florets

  • ¼ cup AYAM™ Fish Sauce

  • 2 tbsp lime juice, or to taste

  • 2 tbsp brown sugar, or to taste

  • 2 cups (100g) bean sprouts

  • ¼ cup toasted coconut flakes

  • Thai basil and coriander leaves, coarsely chopped, to garnish

 

Method

  1. Open coconut milk can and scoop out about 1 tablespoon of solid coconut. Put in a medium saucepan and heat over moderately high heat.
  2. Add curry paste and chicken and cook 2 minutes, stirring occasionally.
  3. Add stock, remaining coconut milk, rice flakes, stir and bring to the boil.
  4. Reduce to moderately low heat and simmer 8 minutes.
  5. Add snow peas, broccoli, fish sauce, lime juice, sugar and simmer 3-4 minutes until chicken and vegetables are cooked.
  6. Divide between bowls and top with bean sprouts, coconut flakes and herbs.
Tips: This dish is halfway between a soup and a stir fry. Add extra stock if a thinner consistency is preferred. Substitute beef, tofu, prawns for chicken. Add other vegetables (eg. green peas, beans, Asian greens).
 

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