Bulk Rice Noodles and Rice Sticks for Wholesale & Commercial Supply
We offer bulk rice noodles and rice sticks in a range of widths and cuts for food manufacturing, foodservice, wholesale and private-label programs. The documented line uses rice and water, and the dry formats have a 24-month shelf life.
Available styles include vermicelli at 1 mm, pad thai sticks at 1 by 5 mm, Singapore-style cuts at 1.5 to 2 mm, Hong Kong-style cuts at 2.7 to 3.2 mm, pad see ew in flat and round formats, and fresh pho noodles at 8 to 8.5 mm. Formulation can also vary by line, including rice-only systems and rice with added starches.
That range gives buyers flexibility to match noodle width, cut, texture and formulation to the intended finished product rather than sourcing against a single generic rice noodle specification.
- Multi-origin
- US inventory
- Open specs
- No brokers
Product Specifications
- Product
- Rice noodles, rice sticks and vermicelli
- Ingredients
- Rice 84%, water 16%
- Allergens
- Statement on request
- Available formats
- Vermicelli, pad thai, pad see ew, Singapore style, Hong Kong style and fresh pho
- Shelf life
- 24 months for the documented dry line; fresh pho 12 months
- Origin
- China
- Color and moisture
- Normal color; moisture 13.1%
- Energy
- 355 kcal per 100 g
- Protein
- 7 g per 100 g
- Carbohydrate
- 78 g per 100 g
- Fat
- 1.8 g per 100 g
- Sodium
- 0.4 mg per 100 g
- Mycotoxin results
- Deoxynivalenol (Vomitoxin): Not detected; Zearalenone (ZON): Not detected
- Width and cut options
- Vermicelli 1 mm; pad thai 1 by 5 mm; Singapore style 1.5 to 2 mm; Hong Kong style 2.7 to 3.2 mm; fresh pho 8 to 8.5 mm; pad see ew in flat and round cuts
- Microbiological results
- Aerobic plate count: 340 cfu/g; E.Coli: <10 cfu/g; Bacillus cereus: <10 cfu/g; Molds: <10 cfu/g; Yeast: 10 cfu/g; Salmonella: Not detected; Staphylococcus aureus: Not detected
Product Customization Options
The following customization options allow you to adapt the product to different commercial requirements and end uses.
- Width and cut: Choose from narrow, wide, flat or round formats, including vermicelli at 1 mm, pad thai at 1 by 5 mm, Singapore style at 1.5 to 2 mm, Hong Kong style at 2.7 to 3.2 mm, pad see ew and fresh pho at 8 to 8.5 mm.
- Starch system: Options include rice-only formulations or rice combined with additional starches, depending on the noodle style.
- Format: Choose dry noodles with a 24-month shelf life or fresh pho with a 12-month shelf life.
- Protein: Protein can be increased with pea protein on applicable rice noodle lines.
Private Label
Choose the noodle style, width, cut, starch system and pack configuration for your private-label program. Pacific86 matches the required rice noodle or rice stick format to an appropriate producer, the finished product is packed under your label, and each lot is checked against the agreed specification.
Commercial Applications
Rice noodles and rice sticks work across commercial products where noodle width, cut, hydration and finished texture need to match the intended preparation.
- Pad thai and stir-fry systems: Flat rice sticks can be used in pad thai, pad see ew and other stir-fried noodle formulations that need a noodle capable of carrying sauce without becoming overly soft.
- Pho and broth-based noodles: Wider rice noodles can be used in pho and other soup systems where the noodle is hydrated or cooked before serving with broth.
- Meal kits and prepared bowls: Dry rice noodles can be paired with sauces, seasonings, proteins and vegetables in retail meal kits or prepared bowl programs.
- Foodservice noodle programs: Different widths and cuts allow operators to standardize rice noodles for specific menu formats, from narrow stir-fry noodles to wider pho-style cuts.
- Private-label retail noodles: Dry rice noodles and rice sticks can be packed as standalone retail products or incorporated into branded noodle kits with separately packed sauces or seasonings.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
Tell Us About Your Product Requirements
Questions Buyers Ask
+Are your rice noodles gluten free?
We publish the declaration and leave the claim to you. The published pad thai stick is rice 84 percent and water 16 percent. The fresh pho noodle is different: its statement carries a barley-derived enzyme, and barley is a gluten grain. Choose the line by its statement, then take any gluten claim through your own review.
+Pad thai stick or vermicelli: what is the difference beyond width?
The starch. The pad thai stick, cut 1 by 5 mm, is rice and water and nothing else. Vermicelli, at 1 mm, is corn starch and rice flour. If your label has to read rice alone, the stick fits and the vermicelli does not.
+What shelf life do the dry and fresh lines carry?
Dry lines hold 24 months, and the pad thai stick measures 13.1 percent moisture. Fresh pho holds 12 months. That gap decides how slow a shelf turn you can carry.
+Which width do I order for pad see ew, Singapore noodles or pho?
Name the dish and the width follows. Pad see ew comes in flat and round cuts. Singapore noodles run 1.5 to 2 mm and Hong Kong noodles 2.7 to 3.2 mm. Fresh pho is the widest, at 8 to 8.5 mm.
+Can you raise the protein in a rice noodle?
Yes, through pea protein. As it stands, the pad thai stick carries 7 g protein for every 100 g. Wheat gluten is not offered on these lines, because there is no wheat in the statement and adding it would change what the noodle is.
