Rice flakes are a thin, square variety of Thai ‘noodle’. They’re often used in the dish Pad Kee Mao – rice flakes with meat or tofu, beansprouts, chilli and Thai basil.
Rice flakes are also popularly used in Pad Thai for a different aesthetic to rice stick noodles.
To use the rice flakes, soak them in warm water for 40 minutes to an hour. When soft, drain them and add to your salad, or quickly heat through in a wok with your choice of sauce.
Ingredients: rice (58%), water, corn starch.
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