- Rice noodles

How to make delicious fresh rice noodles

It's quite simple to make fresh rice noodles and the soft and chewy nature of the home made version is unbeatable so if you have an hour free give it

Carole Mason posted in Thai

45w ago

2.6K

You will need:

1 cup of rice flour, 1/2 cup tapioca flour, 1 1/2 cups of water, vegetable oil.

A steamer, two baking trays that will fit in the steamer, paper towel, a mixing bowl, whisk and ladle.

Combine the two flours and slowly mix in about a quarter of the water until smooth and when that is well combines add the rest of the water and whisk again.

This look dry but the final mixture is like a batter

This look dry but the final mixture is like a batter

Put the steamer on the hob and get it up to temperature.

Rub a layer of vegetable oil on the baking tray with the paper towel.

Stir the mixture well and ladle a large spoonful of the liquid into the baking tray - just enough to cover the base. Put the baking tray and the steamer and give it a quick wiggle to try and smooth out any problems caused by the uneven surface of the cooker. Put on the lid and steam until the rice noodles turn translucent.

Noodles after steaming just after they turn translucent

Noodles after steaming just after they turn translucent

This will only take about 30 seconds to a minute so keep your eye on it. Remove the tray from the steamer and allow to cool completely.

When cooled pile the rice noodle sheets on top of one another

Don't pile them up until they cool a little.

Don't pile them up until they cool a little.

Repeat the process until all the liquid has been used - make sure that you stir the mixture well each time you add a new ladle.

When you have completed all the sheets cut them into the required strips.

Traditionally you would do this with a knife but as it happens I had just received a very exciting order of traditional Italian equipment that I have bought in preparation for a months Italian food blogging bonanza.

I tried out a pasta cutter and found it worked a treat.

How's that for a Thai-Italian fusion!

Next peel and separate the noodles and put into a pile. You can keep these noodles in a cool place for a day ready for use but do not put them in the fridge or they will stiffen. This recipe makes enough to make a noodle dish for two to four people.

The final dish.

The final dish.

You can cook any noodle recipe with these noodles, I made a beef and broccoli version of Pad Si-Ew - but I hope you enjoy making them - please share what you made.

I confess that this is is a pad Si-Ew from my recipe book it's not the one I cooked on the day - we just ate that!

I confess that this is is a pad Si-Ew from my recipe book it's not the one I cooked on the day - we just ate that!

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