The researchers developed organic rice noodles using broken organic Jasmin rice and different additives. They found that adding 1% microbial transglutaminase increased the yellowness and strength of the noodles, while glycerol mono-stearate made them harder but increased cooking loss. Adding 2% NaCl improved the noodle quality. However, when compared to commercial rice noodles in a Pad Thai dish, the organic rice noodles were found to be inferior in texture and overall acceptability. Further research is needed to improve the organic rice noodles to match the quality of commercial ones.