One 2-oz dry serving of Annie Chun Pad Thai rice noodles has about 200 calories, 46g carbs, 4g protein, and 0mg sodium before sauce.
Carbs: Small Taste
Carbs: Cooked Cup
Carbs: Full Label
Classic White Rice
- 200 kcal per 2 oz dry
- ~1 g fiber, 4 g protein
- Zero sodium
Gluten-free
Brown Rice Option
- 200 kcal per 2 oz dry
- ~2 g fiber, ~5 g protein
- Chewier bite
Whole grain
Stir-Fry Ready
- Soak 8–10 minutes
- Finish 1–2 minutes in pan
- Toss with aromatics
Fast prep
What You Get Per Serving
These straight, flat noodles keep the ingredient list short: rice flour and water. A label serving is 2 ounces dry. That lands at 200 calories, 46 grams of carbohydrate, about 4 grams of protein, and zero fat, cholesterol, or sodium. The whole 8-ounce box contains four servings and cooks fast.
Cooked volume changes the picture. One cup of plain cooked rice noodles weighs about 176 grams and averages 190 calories with 42 grams of carbs and roughly 3 grams of protein. That reflects water absorbed during cooking, so a cup looks larger on the plate while landing similar calories to a dry label serving.
| Measure | Calories | Carbs (g) |
|---|---|---|
| 2 oz dry (label serving) | 200 | 46 |
| 1 oz dry | 100 | 23 |
| 1 cup cooked (~176 g) | 190 | 42 |
| 100 g cooked | 108 | 24 |
| Whole box (8 oz dry) | 800 | 184 |
How The Numbers Were Determined
The per-serving figures mirror the on-pack panel shown on trusted retailer listings. For cooked-cup and 100-gram entries, values come from a widely used database for plain rice noodles that matches this ingredient list. That blend covers both ways you’ll measure at home: weighing noodles dry or scooping them cooked.
If you want the full macro breakdown with vitamins and minerals for a cup of plain cooked noodles, see Rice noodles, cooked. It’s handy when you batch-prep and portion by volume instead of by weight.
Dry Vs. Cooked: Portion Math That Helps
Rice noodles take up water fast. A 2-ounce dry portion usually lands near one generous cup after soaking, depending on soak time and strand width. If you prefer measuring by cups after cooking, plan about one cup per person for lighter meals or up to one and a half cups when the dish is mostly noodles.
Sauce and add-ins drive swings in sodium and fat. The noodles themselves are sodium-free and essentially fat-free. A single tablespoon of salty sauce can change the picture, so measure first, taste at the end, and lean on lime, vinegar, chilies, and herbs for extra punch.
Nutrient Profile In Plain Language
Carbohydrates
Most calories come from starch. One label serving delivers about 46 grams. A cup of cooked noodles sits near 42 grams. That steady carb base pairs well with quick proteins and crisp vegetables for a balanced plate.
Protein
Protein is modest. Expect about 4 grams per dry serving or roughly 3 grams in a cooked cup. Round things out with tofu, shrimp, eggs, chicken, or edamame. A sprinkle of peanuts adds texture and a small bump.
Fat
Fat from the noodle is negligible. The recipe sets the final tally. A teaspoon of oil per serving keeps calories steady; deep pan-frying or creamy sauces can double the total quickly.
Fiber And Whole-Grain Swap
The classic white-rice version has about 1 gram of fiber per serving. If you want more without changing calories, pick the brown-rice option from the same line. It brings around 2 grams of fiber and a touch more protein in the same 200-calorie range, with a pleasant, slightly chewier bite.
Ingredient List And Allergens
The ingredient list is simple: rice flour and water. That makes the noodles naturally gluten-free and dairy-free, with no egg, soy, peanut, or tree-nut ingredients. If you’re managing celiac disease or allergies, scan your sauces and toppings as carefully as the noodles.
Cooking Methods That Keep Texture
Soak, Then Finish In The Pan
Cover the noodles with hot water for 8–10 minutes until pliable, then drain. Toss into a hot skillet and finish with aromatics and sauce. This approach keeps the bite springy and helps prevent clumping.
Soup Prep
For brothy bowls, under-soak by a minute or two and finish directly in the simmering broth. The strands soften in the bowl without turning mushy.
Cold Noodle Salads
Rinse briefly after soaking to stop carryover cooking. Toss with a tiny bit of oil while you build the dressing. The noodles stay separate and silky.
A Closer Look At Serving Size
Two ounces dry looks small but expands in the bowl. Weigh dry noodles when you need tight calorie control, then note how that serving fills your favorite dish after cooking. In a week or two you’ll eyeball portions accurately without a scale.
White Rice Vs. Brown Rice Version
Both versions cook quickly and share a clean ingredient list. The brown-rice swap is made with whole grain and bumps fiber and protein slightly. Texture is a bit chewier, which many cooks love in stir-fries and noodle salads.
| Type | Calories | Fiber / Protein |
|---|---|---|
| White rice noodles | 200 | ~1 g / ~4 g |
| Brown rice noodles | 200 | ~2 g / ~5 g |
| Sodium (both) | 0 mg | Plain noodles only |
Flavor Moves That Don’t Spike Sodium
Lean on lime juice, rice vinegar, garlic, ginger, chilies, scallions, and fresh herbs. Toasted sesame seeds or peanuts add pop without relying only on salty sauces. If you do add soy sauce or fish sauce, measure, toss, then taste before adding more.
Pantry And Leftover Tips
Keep the dry box in a cool, dry pantry. After cooking, chill leftovers within two hours. Rewarm gently with a splash of water or broth to loosen the strands. If the noodles feel tight from the fridge, a brief steam in a covered pan brings back the bounce.
Close Variant Keyword: Pad Thai Rice Noodle Nutrition Basics
Here’s the quick recap. One label serving equals around a cup when cooked. Calories sit near two hundred either way you measure. Carbs land in the low-to-mid forties per serving. Protein stays light, so pair the noodles with a solid protein and a pile of vegetables for balance.
Where The External Numbers Come From
For cooked weights and typical nutrient values of plain rice noodles, a respected database compiles lab-analyzed entries and keeps them current. You can scan the detailed entry for a cup of cooked noodles at Rice noodles, cooked. For the brand-specific panel used for dry-serving numbers, retailer listings publish the same nutrition panel you’ll find on the box; you’ll see that reflected on the product page linked in the card above.
Smart Ways To Build A Balanced Bowl
Pick A Protein
Good matches include sautéed tofu, seared shrimp, shredded rotisserie chicken, marinated tempeh, or a quick egg scramble. Aim for at least 20 grams of protein per serving in the final dish for lasting fullness.
Add Produce
Go heavy on crisp vegetables. Bean sprouts, shredded cabbage, bell peppers, scallions, carrots, and snap peas all shine with these noodles. Herbs like cilantro and Thai basil wake up the bowl without extra sodium.
Season Smart
Start with a measured splash of saltier sauces, then layer lime juice, rice vinegar, garlic, chilies, and a touch of sweetness to balance. A squeeze of citrus boosts perceived saltiness, so you can keep actual sodium in check.