Real Thai
Real Thai Rice Vermicelli
Rice vermicelli, the finest of the rice noodles. Soaked rather than boiled, and used in salads, spring roll fillings and soups where a heavier noodle would dominate.
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Real Thai Rice Stick 5mm
Rice stick noodles at 5mm, the middle width and the one usually reached for when a pad thai is on the menu. Soaked before it goes anywhere near the wok.
Country of Origin: Thailand
Available Packaging & Pack Sizes
15 × 375gMVR 343.00SKU: 03985
8 × 250gMVR 148.00SKU: 05182
Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
B2B & Resort Wholesale
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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Real Thai Sesame Hot Sauce
A sesame-based hot sauce, used as a dressing and a dip where a nuttier, rounder heat is wanted than a straight chilli sauce gives.
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Real Thai Spring Roll Sauce
A sauce made for spring rolls specifically, rather than a general dip pressed into service. Goes out in ramekins alongside the plate.
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Real Thai Sriracha Chilli Sauce
The standard sriracha — the everyday squeeze-bottle chilli sauce that goes on the table rather than into the cooking. The baseline of the four sriracha variants carried.
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Atta Flour Chakki
Chakki atta, the stone-ground wholewheat flour for roshi, chapati and everyday flatbread. Finely milled, so the dough comes out soft and pliable rather than coarse.
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Atta Flour Gold
Atta Gold, the second of the three atta grades carried. Used the same way as chakki — roshi, chapati, paratha — where a kitchen has settled on this grade.
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Atta Flour Multigrain
Multigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
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Besan Flour (100% Channa Dhal)
Besan, milled from channa dhal rather than wheat. The batter flour behind pakora and bhaji, and the thickener in a good number of curries and sweets.
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