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Serve with stir-fried dishes, noodle soups, or in spring rolls.
Store leftover noodles in an airtight container, brushed with oil, in the fridge for up to 3 days.
Reheat by steaming or briefly microwaving with a damp cloth.
Variations:
Add a bit of salt or garlic powder to the batter for extra flavor.
Mix in a few drops of natural food coloring (like beet juice or spinach purée) for colorful noodles.
Replace water with vegetable broth for subtle umami.
FAQ:
Q: Can I use regular rice flour instead of Thai rice flour?
A: Thai rice flour gives the best texture, but regular rice flour can be used with slightly different results.
Q: Can I make this without tapioca starch?
A: Tapioca starch helps give stretch and chew. You can substitute with cornstarch, but the texture will be firmer.
Q: Can these noodles be frozen?
A: Fresh noodles are best, but they can be frozen with parchment between layers. Thaw and steam before use.
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