Light, gluten-free, and incredibly versatile, rice noodles have been a staple in Asian cuisine for over 2,000 years. Originating in China, they became widely popular across Southeast Asia, where different regions transformed them into signature dishes. Their ability to absorb flavours, quick cooking time, and satisfying texture make them a perfect choice for busy weekdays. Whether stir-fried, simmered in broth, or soaked in creamy sauces, rice noodles are the heart of many beloved comfort foods.

Let’s take a tour of five iconic rice noodle dishes from different Asian countries—each offering a unique taste of tradition and culture.

Pad Thai, Thailand

A globally loved street food, Pad Thai is a stir-fried noodle dish tossed with tamarind sauce, peanuts, and your choice of protein. Originally introduced as part of a national campaign to promote Thai identity in the 1930s, it has since become Thailand’s most famous noodle dish. Interestingly, the original Pad Thai was designed to be a nutritious, balanced meal, combining protein, fibre, and healthy fats in one plate!

Pho, Vietnam

This fragrant noodle soup, pronounced “fuh,” is a Vietnamese staple made with slow-simmered bone broth, rice noodles, and fresh herbs. Its origins trace back to early 20th-century Northern Vietnam, with influences from both French and Chinese cuisine. What makes Pho unique is its depth of flavour—traditional recipes require simmering the broth for over 12 hours to extract rich umami goodness.

Chow Fun, China

A Cantonese classic, Chow Fun features wide, flat rice noodles stir-fried with your choice of meat, soy sauce, and vegetables. Believed to have originated in Guangzhou, it became popular among Chinese immigrants in the U.S. and is now a takeout favourite. A key to making the perfect Chow Fun is the 'wok hei' (breath of the wok), where high heat and quick stir-frying infuse the dish with smoky, charred flavours.

Kuy Teav, Cambodia

A staple Cambodian breakfast dish, Kuy Teav is a delicate rice noodle soup served in a light, fragrant broth made from pork or other meat bones. It is topped with fresh herbs, bean sprouts, and sometimes a squeeze of lime for brightness. What makes Kuy Teav special is its adaptability—street vendors often let diners customize their bowl with a variety of condiments, making each serving unique to individual tastes.

Laksam, Malaysia

Unlike the fiery, coconut-based Laksa, Laksam is a creamy, mild dish from Malaysia’s east coast. It features soft, rolled rice noodles in a rich fish-and-coconut gravy, often topped with fresh herbs and sambal. The noodles in Laksam are so delicate that they are traditionally made by steaming the rice flour batter and rolling it by hand, giving them their signature soft texture.

From Thailand to Cambodia, rice noodles take centre stage in some of Asia’s most beloved dishes. Whether stir-fried, simmered, or soaked in broth, they prove that a simple ingredient can bring immense variety to the table. Which of these dishes will you be trying next?