Many people have told me they can’t find fresh rice noodles since I posted my Pad See Ew recipe. And the only other logical choice when the dry ones are actually not nearly as good is to make it And youll be glad to know its not that hard!.
The hardest part of this whole process may be picking the right pan to steam the noodles in. The ideal pan should cleanly release the noodles, leaving behind minimal stickiness and smooth noodles on the underside.
The noodles in the pan I used when I first recorded the video released beautifully. But after using different pans, I discovered that some did not release food as well and left a sticky bottom. Still usable for dishes, but more challenging to handle and required more oil in between the sheets.
I discovered that for things to release cleanly, the pan surface needs to be extremely smooth. Stainless steel, glass, porcelaine, or some nonstick surfaces are great. Aluminum and some rougher non-stick pans are not as great.
Additionally, thinner pans are better because they cool down much more quickly, enabling you to quickly switch from one plate to the next.
Many Thai recipes call for mixing the flour and a small amount of water before adding the rest of the water to make the dough into a batter to make fresh rice noodles. Since the starch molecules are essentially forced to absorb water more readily by the kneading, the starch can hydrate more thoroughly. The longer you knead, the better.
I was interested in this phenomenon, and a series of meetings led me to Dr. Food scientist Teeprakorn Kongraksawech from Oregon State University told me:
How to Use Homemade Rice Noodles
These rice noodles are ready to eat after steaming. They go well in stir-fries and noodle soups. We’ve included some awesome applications for you to consider:
Normally, my cooking instructions are short and sweet. The instructions here, however, are a bit more detailed. Although making these noodles is actually quite simple, it does take a little more care to make sure everything goes as planned. Here are some crucial ideas to help you succeed:
OTHER RECIPES TO TRY USING RICE NOODLES:
You can also check out my other noodle recipes:
Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
FAQ
How do you make rice noodles at home?
- Boil a pot of water, then turn off the heat.
- Add the rice noodles to the pot or cover the noodles completely in a large bowl with the hot, boiling water.
- Swish the noodles around briefly to separate.
- Noodles should be soaked for six to ten minutes to make them tender but chewy.
- Drain the noodles.
How do they make rice noodles?
Thai cuisine uses fresh, thin rice noodles called khanom chin, which are made by extruding the dough produced by fermenting the rice for three days through a sieve into boiling water.
