Rice (Oryza sativa L.) supports almost half of the world’s population over millennia compared to other crops as it was domesticated from 8000 to 10,000 years ago. Rice noodles are traditional oriental food, which is widely consumed in Southeast Asia. Due to its amylose content, indica is more suitable for rice noodle application compared to japonica. Flour plays an essential role in noodle quality. Rice noodles are made from long-grain rice with intermediate to high amylose content (more than 22% amylose) that contributes to the gel network. Despite the production procedure used for rice noodles may differ from region to region to meet local needs, the principles are generally the same. Indeed, the degree of pre-gelatinization of flour plays a crucial role in imparting desirable noodle texture. Since the literature on rice noodles and their processing technique, quality improvement, and nutritional aspect has not well been compiled in the form of a book/brief, therefore this book attempts to discuss issues related to rice noodles, including types of noodles, processing of rice noodles, raw materials and their roles, factors affecting the qualities of rice noodles, qualities and nutritional values improvement of rice noodles, the glycemic index of the rice noodles, and future prospects.