Rice Flake Noodles 200g

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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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
Energy	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

4 people |

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

Open coconut milk can and scoop out about 1 tablespoon of solid coconut. Put in a medium saucepan and heat over moderately high heat.
Add curry paste and chicken and cook 2 minutes, stirring occasionally.
Add stock, remaining coconut milk, rice flakes, stir and bring to the boil.
Reduce to moderately low heat and simmer 8 minutes.
Add snow peas, broccoli, fish sauce, lime juice, sugar and simmer 3-4 minutes until chicken and vegetables are cooked.
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).