Explore Cuisine Red Rice Pad Thai Noodles offer a delightful twist on traditional Pad Thai noodles, bringing together the vibrant color and nutty flavor of red rice with the classic Thai dish. Made with organic red rice flour and organic brown rice flour, these gluten-free noodles provide a wholesome base for creating authentic Pad Thai recipes at home. Each strand of noodle is carefully crafted to deliver a delicate texture that absorbs the flavors of your favorite sauces and ingredients, resulting in a satisfying and nutritious meal. Whether you're following a gluten-free diet or simply seeking a healthier alternative to traditional pasta, Explore Cuisine Red Rice Pad Thai Noodles are a versatile and delicious option for adding excitement to your culinary creations.
Ingredients:
Organic Red Rice Flour: The primary ingredient in Explore Cuisine Red Rice Pad Thai Noodles, organic red rice flour lends its distinctive color and nutty flavor to the noodles. It is rich in antioxidants, fiber, and essential nutrients, providing added nutritional value to the dish.
Organic Brown Rice Flour: Brown rice flour is blended with red rice flour to create the noodle dough. It helps enhance the texture of the noodles and contributes to their gluten-free properties.
Water: Water is used to hydrate the red rice and brown rice flours and form the noodle dough. It helps bind the ingredients together and ensures the proper consistency of the noodles.
Organic Guar Gum (Optional): Some varieties of Explore Cuisine Red Rice Pad Thai Noodles may include organic guar gum as an optional ingredient. Guar gum acts as a natural thickening agent and helps improve the texture and elasticity of the noodles.
Salt: Salt is added to the noodle dough to enhance its flavor and balance the overall taste of the noodles.
Organic Turmeric (Optional): Certain varieties of Explore Cuisine Red Rice Pad Thai Noodles may contain organic turmeric for added color and flavor. Turmeric also offers potential health benefits, including anti-inflammatory properties.
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