After a recent visit to a Thai restaurant I ate a wonderful wide rice noodle dish called Pad Sew Ew…I am telling you that it some good eating! I got to thinking right away of how I could make something like this dish at home for a fraction of the cost. After all, how difficult could it be to make rice noodles?! With my Wonder Mill, making rice flour was a quick and easy process…and so much cheaper than buying at a store!
The process of making these rice noodles wasn’t really hard, just a little time consuming. So, if you are willing to give an hour or so for prep-work making these noodles one afternoon for a great evening meal I would encourage you to do so! The ingredients and process of making is not hard at all, and after making the first noodle or two, you will get the hang of it! So, without any further ramblings from me….
Wide Thai Rice Noodles
Ingredients:
1 1/2 c rice flour {I ground my white rice on the pastry setting of my Wonder Mill}
1/2 c tapioca starch
1 t salt
2 c water
water for steaming
Oil for pans
Materials:
Large dutch oven with a lid {or big pot} to steam noodles in
2 non-stick cake pans {I used 2 9-inch round cake pans}
Some kind of rack to place in bottom of dutch oven to set pans on to steam
*Place the dial on “Pastry” setting for the Wonder Mill. Turn it on and pour in your rice. Once the grinding has stopped, wait 5 seconds and turn off. After motor has stopped completely, look inside the canister and see the beautiful rice flour you just made!
*In a large mixing bowl, add tapioca starch and salt…
*Whisk together well…
*Pour in the 2 cups of water and whisk together well…
*Place dutch oven on the stove and fill bottom with water. {You will most likely have to add more water as it evaporates during the steaming process.} Add rack to place pan on and turn heat on .
*Take your pan that you will be steaming the noodles in and place a little oil inside. Use a pastry or grilling brush and spread oil around evenly.
*Pour a little less than 1/3 cup of batter into bottom of greased pan {or until it just covers the bottom of pan}. Place pan on wire rack and cover with lid.
*Set timer for 4 minutes.
*In the meantime, fill the bottom of your sink with cold water. When the noodle is done steaming, carefully remove pan from dutch oven and place in cold water to cool noodle off.
*Brush oil on top of cooled noodle and turn out onto plate. This helps keep the noodles from sticking together when they are stacked on one another.
*Repeat process with other pan as the previous noodle is cooling off. {Make sure to whisk the batter well before each noodle because of settling that occurs.}
*Repeat…Repeat…Repeat and you will end up with a stack of noodles! {This was a double batch, so you might not end up with *quite* this many}. A stack you will have though!
*Cover with plastic wrap and place in refrigerator until ready to use.
*When ready to use, take out of fridge and cut into desired size. Or you can leave whole and make some kind of wrap to eat.
*Use in your desired Asian-inspired recipe and enjoy!
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