Homemade Fresh Rice Noodles (ho fun)
Make perfect homemade rice noodles (ho fun) with only 2 ingredients. They're better than store bought and are totally worth the time!
Ingredients
- 1 cup Thai rice flour
- ½ cup Thai tapioca starch
- 1 ½ cups water
- ¼ cup neutral flavoured vegetable oil, for brushing
Instructions
- In a mixing bowl, add the rice flour and the tapioca starch and use your hand to mix just until combined.1 cup Thai rice flour, ½ cup Thai tapioca starch, 1 ½ cups water
- Add a little water at a time and mix just until it can form into a soft dough, then knead it for about 5 minutes.
- Add the remaining water to the dough and dissolve the dough into a smooth batter. Let it rest while you set up the steamer.
- Preheat the steamer and bring the water to a full boil. Oil your pan using folded paper towel dipped in oil, making sure you get the sides and the corners. Also oil the plate that you will use to put cooked noodle sheets on. If you want, prepare an ice bath to cool your noodle pan.¼ cup neutral flavoured vegetable oil
- Once the water is boiling, place the pan into the steamer. STIR THE BATTER WELL, then pour in the required amount of batter (see blog post above for the calculation for how much batter to use). Using steamer tongs or oven gloves, jiggle the pan until the batter covers the entire pan. Cover and steam for 1 minute.
- Once noodles are cooked, remove the pan from the steamer. Cool it completely in an ice bath or once the pan is cool enough to handle, rinse the back with cold tap water for 10-15 seconds.
- Once noodles are cooled completely, run a rubber spatula along the edges to make sure the edges are released, then gently peel the noodles off and place it on the oiled plate.
- Repeat with the remaining batter, oiling the pan each time and stirring the batter each time. If there is a lot of gumminess stuck to your pan, use a dish brush to scrub it off, but small spots here and there is fine. (To minimize gumminess, ensure your noodles are cooled completely before peeling). Stack the cooked noodles sheets on top of each other. If there is a thick side, make sure you put the thick side on the same side so we can trim them.
- Once you have all the noodles, you can cut into strips and use right away, or store them for later following storage tips in the blog post above. Then cut into strips. *I recommend cutting noodles to about ¾ inch wide.
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