Sawaddee ka welcome to hot thai kitchen today I'm going to make some fresh rice noodles the same
kind that I used in my pad kee mao pad see ew and rad na my videos I've received many frustrated mails
with people saying I can't find these fresh rice noodles anywhere so not a problem we will just
make it it's actually very easy there's just a few tricks here and there but completely doable so
let's take a look at our ingredients 1 cup of rice flour 1/2 a cup of tapioca starch 1 and 1/2 cup of
water and some neutral flavored oil such as canola oil or vegetable oil and a pastry brush and in
addition to that you also need some flat bottomed pans and a steamer such as the one that I've got
setup over there or you can get one of these steamer rack and just put it in a big pot that's
got a lid on it alright so let's take a look so the idea is we're making a batter very much like
a crepe batter and we're going to cook it into a sheath just like crepe and then we're going to cut
it into noodles so let's make our batter I've got the rice flour here and the tapioca starch now I'm
using a two-to-one ratio this ratio is actually flexible the rice flour will make the noodle
software the tapioca flour will make the noodles chewy will give that satisfying chew so the more
you use the chewy or it is so you can kind of play around with it a little bit you can use a little
less this ratio gift noodles with quite a good chew but you can totally see what you like better
we're going to add some water but I'm not going to add it all I'm actually going to add enough
just so we can kind of vigorously stir or knead it and this step isn't absolutely necessary but
I think what happened is the way I understand it is if you agitate it like kneading or vigorously
stir you will help break apart the starch molecule so the starch molecules like to hang out together
in clusters when you add water some of the starch molecules actually get trapped in the middle of
that cluster so if you kind of vigorously stir it or need it you help break apart the clusters and
allow the water should be absorbed more completely and it gives a more chewy noodles now I think
I've added a little too much water it's a little runny er than I want it but that's okay it's apt
not absolutely necessary you can just go ahead and dump the whole all of the water in but this little
step makes a little bit of a difference then we dump in the rest of our water and that's pretty
much it now we're going to we're going to go over to the stove and cook our battery so first what
you want to do is oil your plates now when you choose your plates you want to make sure it's
very flat otherwise you won't get even thickness of the noodles and now I'm going to wipe this with
the paper towel and I'm wiping it because of you there's too much oil especially some brushes hold
a lot of liquid if there's too much oil the oil will actually float and into droplets and end up
making holes like Swiss cheese in the noodle so you want to make sure there's just a thin coating
and not too much oh and also when you choose your plates make sure it's thin because if it's thick
it'll take a really long time for it to cool down and it'll take you forever to be able to
reuse it again I did this once with a glass pie plate bad idea okay so I'm using for this size
a little less than two ounces but you're that's something you're going to have to play around with
with your plate depending on the size of your plate now we're going to put it in the steamer
jiggle it a little bit so it's all even okay and then Boop closed and then while that's going we'll
make another one so make sure you stir this every time this will be done in seconds by
the way stir this every time so that so that the starch doesn't settle on the bottom and
you should do the first one if it is your first time take it out and see the thickness of your
noodles and then adjust from there to see if you need more or less and sometimes it would
be hard if you're trying to make the noodles thin like this time we're trying to make it
thinner it would be hard because of surface tension of the liquid to get it all covered
it'll sometimes tend to either go on one side or either go on the other side if that happens
just put it on the steamer and jiggle and as it heats up it'll hold the part of the bottom wool
will stay put because it's starting to cook and then jiggle it so that the top part the
uncooked part run to cover the the empty bits so that's done and how you know it's done is
because it's not it's not running anywhere so so we'll put in the second one while that one
cools down okay and see I'm just gonna jiggle it make sure that part is covered okay bad well
that one's cooking we're going to oil this one now this time you don't have to be too careful
about how much oil you're just trying to make sure this oil is actually to prevent the noodles
from sticking that one should probably be done now and you'll get a good rhythm going at first
it might be like so many things going on I don't know what to do next you get a rhythm going and
there's no need that's not done yet there's no need to rush so I'm going to take that out using
any offset spatula or any kind of flat spatula you can get a hold of and run
run it around the edges and then pull it out and then lay it flat on a cutting board and
then we'll repeat the whole process now that one's done now and then this is it you just keep going
okay so it's all done now now unless your stove sits absolutely flat there usually
is going to be a thick side and a thin side don't worry about it that's fine you can if
there's an obvious thick side you can cut it like I have obviously this side is thicker
you can cut it and just you get rid of it if you want but it's not necessary so with
this decide how thick your noodles are going to be I like to do like 3/4 of an inch thick
something like that and now you're just going to take them and there you have your noodles
and our last one tada and that's it that's our pile of noodles now if you can help it
use this the day that you make it avoid putting this in the fridge because they become a little
hard and a little harder to handle but if you absolutely have to put them in the fridge just
don't leave them in the fridge in the pile like this lay them flat on a plate and then put it
in the fridge it'll be easier to handle the next day I've made this the night before and
just keep it in a cool part of the room of the house and then use it the next day and there
they're still okay alright and now for the recipes that use these noodles you can visit
hot side kitchen calm I have cut Kimo pup see you and glad mat for your enjoyment and if you
like the show please subscribe and I will see you next time for your next delicious Thai meal