Urban Platter

Rice Noodles, 400g (No Maida | No Additives | Quick-Cooking | For Pad Thai, Stir-Fries & Soups)

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₹ 195

Inclusive of all taxes.

51 units bought in the last 30 days

SKU: 5430446646138

Urban Platter Rice Noodles are made with just rice flour, with no wheat, no maida and no additives. Soak them for 15 minutes or boil for 8, and they turn soft and silky, ready for the wok. Toss them into pad thai, stir-fries, pho, spring rolls and salads, or give them a desi twist. One pack covers a whole week of noodle nights.

Rice Noodles, 400g (No Maida | No Additives | Quick-Cooking | For Pad Thai, Stir-Fries & Soups)

₹ 195.00

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Product Related Questions

They're made with rice flour and contain no wheat.

No. Hakka noodles are made from wheat flour. These are made only from rice flour, so they're lighter and silkier, with a softer bite.

No. Glass noodles are made from starches like mung bean and turn transparent when cooked. Rice noodles turn soft and white.

Soak them in hot water for 15 minutes, or boil them for 8 minutes. Drain and rinse in cold water. For stir-fries, take them off a minute or two early, because they finish cooking in the pan.

Don't overcook them. Rinse them in cold water right after draining and toss them with a few drops of oil.

Yes. Cook them soft and cut them into shorter pieces for little ones.

Yes. They work well in chilli garlic noodles and veg noodle soups, and fried crisp as a topping for manchow.

Keep them in a cool, dry place. After opening, seal the pouch tightly or move them to an airtight container.

Product Details

Across Thailand, Vietnam and Southeast Asia, rice noodles are the everyday staple behind street-side woks and steaming bowls of broth. They're light, quick and endlessly versatile, which is exactly why they work so well in an Indian kitchen too.
Ours are made with one ingredient: rice flour. There's no wheat and no maida, just thin dried noodles that cook up soft and springy, and soak up sauces instead of drowning in them. At just 8 minutes in boiling water, a weeknight stir-fry takes less time than waiting for a delivery.
Toss them with vegetables, tofu and a tamarind-peanut sauce for pad thai. Drop them into a fragrant broth for pho. Wrap them into fresh spring rolls, or toss them with chilli, garlic and soy for an Indo-Chinese favourite. Same pack, a different bowl every night.

One Ingredient, Endless Bowls: Just rice flour, dried into thin noodles that turn soft and silky once cooked. There's no maida, no wheat and no additives, and nothing to read twice on the label.
Pad Thai, Sorted : Skip the takeaway. Pad thai, pho, Singapore noodles and Thai salads all start right here.
Soak It or Boil It : Soak in hot water for 15 minutes, or boil for 8. Drain, rinse, and they're ready to toss.
The Perfect Slurp: Once cooked, they turn soft and springy with a gentle bite, and every strand carries the flavour of your sauce or broth.
Made for Indo- Chinese Cravings: Toss them into chilli garlic noodles, add them to a hot veg noodle soup, or fry them crisp for a crunchy topping on manchow.