Gracilaria gigas, an edible seaweed was used as gelling agent. The objective of this study were to observe the effect of Gracilaria gigas addition as flat rice noodles' gelling agent and the influence of storage method on the caracteristic of flat rice noodles. The experimental method was conducted to determine the best concentration (0%, 5%, 10%,15%, 20%, 25%, and 30% based on total rice and tapioca flour weight) and storage method (drying and freezing method) of flat rice noodle characteristic. The result showed that the best flat rice noodles made from 28.6% IR 64 rice flour, 20% tapioca starch addition (based on rice flour weight), and 20% seaweed flour addition (based on total rice and tapioca flour weight). The addition of 20% seaweed flour (based on total rice and tapioca flour weight) on flat rice noodle gave the best organoleptic acceptance and greater chewiness than others. The storage method affected the flat rice noodles' characteristics. Freezing method gave better overall acceptance, chewiness, chemical stability, and microbial safety during storage rather than drying method.