RICE NOODLES HOMEMADE
RECIPE:
Equipment
- Steamer
Materials
- 1.5 Cups Rice flour
- 1/4 Cup Tapioca flour
- 1 3/4 Cups Water
Instructions
- Mix water with flour slowly, leaving no lumps.
- Coat teflon coated metal pan with thin layer of oil. Remove most oil with paper towel. Pour liquid batter into pan to form a thin layer.
- Put in steamer and steam for 2 minutes.
- Put light coating of oil on top of steamed sheet. Remove from steamer and place on plate.
- Repeat steps 2-4, stacking each sheet on top of the other.
- When finished steaming and stacking, cut into desired width. Separate all steamed pieces.
- Ready to cook with a Thai dish. Best when served within 24 hours.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.