Homemade Rice Noodles
Ok. This is a fun one. As much as it’s awesome to share how to combine sauces and spices to make my Thai inspired favorites, I think it’s time to go a little more in depth and get to the heart of the meal. If you’ve ever made bread or a biscuit or tomato sauce or pot roast from scratch or ground your own coffee beans or made instant pudding….this will be a breeze. I have faith in you.
In a bowl, combine rice flour, tapioca starch, and salt. Slowly add water while whisking.
Continue to whisk batter until it achieves a milky consistency, then let sit for 30 minutes.
Spray a very light coat of oil onto a pie pan. Ladle 2-3 oz of rice noodle batter and evenly coat the bottom surface of the pan.
Place the pan into a steamer and steam for 4-6 minutes or until batter begins to bubble.
Remove the cooked rice noodle sheet and cut to desired size.