The objective of this research project is to develop dried rice vermicelli from riceberry and green curry paste recipe. The optimum ratio of Riceberry flour and Rice flour was studied. It was found that riceberry vermicelli noodles with a ratio of riceberry flour to rice flour at 40:60 received the highest overall liking score of 5.9±1.22 at the optimum boiling time 10 min. and water absorption rate was 146.60±0.19%. The texture quality was then developed by studying the appropriate amount of guar gum in the production of dried rice vermicelli noodle from riceberry rice, It was found that dried rice vermicelli mixed with 5% Guar gum resulted in the highest Tensile strength value at 11.91±0.67 g. However, on sensory testing, it was found that the sensory preference scores is not significantly different. And the development of green curry paste recipe, it was found that the fourth recipe that increased the amount of Guinea pepper, Coconut milk powder and Coconut sugar had the highest average sensory propensity score. When flavored with basil It was found that the use of fresh basil had a higher average sensory score than the use of powdered basil leaves.