HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
For whomever needs to read this: do **NOT** use the glutinous rice flour. You will just end up with a sticky, gooey mess. But I am so stinking thrilled now! I had five failures and went through a pound of (the wrong kind of) rice flour before I realized what my problem was. REGULAR rice flour is what I needed. REGULAR rice flour. 😄
This is excellent! Thank you. Two of my daughters are allergic to gluten. To make matters more challenging, one of them is allergic to eggs and dairy, where the other is allergic to dairy... This type of noodle is perfect for both of them...
Athira Nair there is some research into the idea that children who are sheltered from germs and what not at a young age, are more likely to develop allergies. However it is not the best research, keep in mind it's mostly based off the notion that if you remove dairy from your diet for years you will lose the bacteria to digest lactose and will result in you becoming lactose intolerant. This does not always happen but because of this thought process some believe that you will get more allergies. Intolerance and allergies are different so at its current research level it is a misconception as far as I know.
Thanks for this. Tried it myself, with a few modifications, and it works great. Instead of rice flour, used 1 cup of white rice and 1 cup water, pureed in a blender for 10 minutes. Then added 1/4 cup of tapioca starch, and it was still quite chewy, even slightly rubbery. Instead of round pie pans, square brownie pans from the dollar store, which gives noodles of consistent length, or allows me to make cheung fun rolls. Fits fine in a 14" wok for steaming. Tried the technique others suggest of just cooking layer upon layer in one pan, which means I don't have to swap pans, but it was very difficult to separate the layers afterward even with a lot of oil between layers, so I'll do it your way from now on. Overall, after stir frying with a little soy sauce and oyster sauce, it was close enough to the ho fun I usually get in Chinatown restaurants, which are unfortunately hours away.
I wonder if you could lay a sheet of baking wax paper between those layers and you would only have to deal with the edges that stick together which you can cut off. I haven't tried it yet but it sounds like that could work and also keep them separated for storage and then just remove and cut them as you use them. Maybe store them in the fridge with ceramic wrap to keep them from drying out. Thank you for sharing your idea because I have a bag of rice but no rice flour so I thought about cooking the rice and blending it also...saw that on a mochi video which is essentially the same dough just for a different dish. Yay for rice noodles...I love them..they are so light and tasty and really well to digest and hold all sauces wonderfully.
@@super__sad In San Diego, California, a bag of this is well priced at $3.00 A big bag too lol. So addicting lol. I'm gluten-free so I love thai rice noodles
So I recently made some pad see ew and followed the “directions” and it all clumped up and stuck and was a nightmare… watched your rice noodle video, a few days ago and tried again now with just soaking the noodles and it worked perfectly! You saved the day! So helpful
Great idea! I’ve noticed that “fresh” packaged rice noodle had gone up quite a bit in price at the Asian markets here, more than doubling in price. This way I can cut them according to how thick/thin I want them. Also, I find that when making chow fun, it’s really good to separate and refrigerate the noodles in a large cookie sheet or pan. This makes the noodles stiffer and they’ll take the high heat of the wok better without clumping up like freshly-made noodles would (same concept as with using cold leftover rice when making fried rice).
Thanks for that. I made rice noodles this evening for supper. I served them room temp with chili and garlic infused sesame oil and sprinkled with toasted sesame seeds. I had a problem with your method though. When I steamed them for too short a period they were coarse and floury and tore apart easily. So I tried steaming them for 2.5 to 3 minutes and that worked out way better. Took me an hour and a half and two batches to figure it out.
I made these just as you show and WOW they came out amazing. Just like I remember from Chinatown in Boston. Thanks so much. My husband was thrilled with them.
Tx! you make it look easy enough and delicious. Just saw a girl blend frozen rice to make rice flour now this! Can't wait to try, I really enjoyed you describe the process (educationally) ...look forward to more of your lessons !
Love your vids as just got back from Thailand and enjoy the way you clarify your directions in making these delicious meals such as radna and pad see ew and pad kra pao as they are not only healthy but so delicious..Thanks again Ms Pailin as you are a great cook as can tell you are proud of your heritage and traditional meals.
You can use this recipe to make the rice noodle wrap dim sum too (cheong funn). Just put the toppings in before or after steaming. Not that I've tried but it's the same concept.
I got your sabai Thai cookbook for Christmas. Read through your ingredient guide… I found an amazing Thai grocer who went over availability of produce. Spring seems to be the time! Until the, I will make pad see ew, khan man gai etc… I will be making these noodles! Thank you!
how much do you say this recipe makes? i love your rad na and pad see ew videos, and was wondering if these noodles make only 1 serving ( 8 oz) or 2 servings? thanks!!! love your videos!!! hope to see more!!!
Great video and very interesting about the batter and amount of chew. One trick I've seen from Chinese cooks is to float the noodle cooking pan on boiling water in a wok. That way, it's always absolutely flat so no thick side. Also, I find if you refrigerate a pile of oiled but uncut noodles and then microwave them wrapped in plastic until warm, they un-peel quite well, so you can keep fresh noodles for days. Love your videos.
I never heard of the floating the pan, that's a neat trick, thanks! And great idea re: the microwave! In restaurants we throw them directly from the fridge into the pan, and the steam from the wok soften them up as they cook, but that meant we had to pre cut them, so this is a good trick if you want to leave them whole! Thanks for your input!
Thank you for wonderful video I will introduce your video to my non Thai friend By the I also live in lower mainland not too far from you This is my first time to see how to do this rice noodles which is my favorite You are wonderful teacher
You are so naturally attractive, smart, well spoken and personable. Also, your recipes look extremely delicious!!. Any gentleman would put you on a pedestal and make you happy with any chance. Thank you for being you....very rare.
Thank you so much! My Asian grocery never has these, and I always wondered if it was possible to make them . You were concise, and made it appear easy..fingers crossed..you're a rockstar, thanks for your great insightful videos on authentic thai cuisine.
She thinks we are all idiots.. and also.. never ever message anyone back.. just watch and give her more views for a fat pay check so she feels like a superstar and too good for her little viewers... yep I said it... imma meeenny. Lol
Does altitude make a difference on the cooking of Ho Fun noodles? It when making agar jelly products? I have made both recently, the agar was very hard, like week old Jello. At sea the proportions. Yielded a nice. At 5000 feet it failed. Thanks
Awesome. I have tried to make these several times with varying results, but your recipe and technique looks better - I will try it very soon. Thanks for posting your wonderful videos!
PailinsKitchen I had an opportunity sooner than I expected - we just made them. I followed your ratio exactly, and they came out GREAT! My only two changes for next time is that I will make them a bit thicker (they are kind of tough to manage when they are really thin), and I will make sure to use enough oil. THEY ARE THE BEST I HAVE MADE YET - and my whole family is stoked! Thanks again!
Benjamin Zuckerman Sorry - one more comment: 2 cups of rice flour, 1 cup of tapioca flour, and three cups of water was the perfect amount for 4 people to eat well (1 plate each).
Thanks Pailin...I usually a packet from the Asian supermarket but its costly (USD3.50 for 400 gm pack) and most times its not soft. I will definitely try this recipe this weekend. ..
Just found your videos. You are such an amazing cook. Your food looks perfect, and your personality is equally as alluring. Can't wait to make your Pad See Ew! Definitely subscribing.
Thanks for the recipe share. I noticed the taste of the glutinous flour in the hor fun. If I decreased the amount of glutinous will the taste go away, or should I just use corn starch instead. Awesome work!!!
haha awesome! Thank you ;) I've been craving Pad Thai (with the large authentic noodles) ever since I left Chiang Mai! You rock! I always figured it'd be amazing hard, ancient secrets and all of that! :P haha
I can't believe I actually made fresh rice noodles! They turned out OK with the old cake pan, large pot and my rice maker's steam tray lifting the pan up :) I used them with your Pad Kee Mao recipe and it's amazing! Thank you so much for your videos!
First off, I’d like to thank you for the wonderful recipes you share, I’ve made several and they’re all delicious! But this one was a fail for me. I’m wondering if it’s because I used Bob’s Red Mill rice flour instead of an Asian brand? No matter how much oil I used they stuck to the pan, couldn’t get them out, was just a gluey mess. I tried less batter, more batter, tried steaming one minute, two, three and four minutes. All same results. Tried minimal oil and a thick coating of oil. Just made glue/rubber. And they had a gritty texture. Not smooth like purchased fresh rice noodles. I used 8” round cake pans, steamed on a rack in a wok. Water gently boiling but not touching bottom of pan. Is it the rice flour? Is it the wok method? I did let the batter rest 30 minutes before steaming, was this a factor? All measurements were exact, but I know I did something wrong. Was so craving Pad See Ew, which I’ve made from your recipe several times using purchased wide rice noodles and it’s amazing, guess I’m going to be making a trip to the store to get pre-made this time.
its definitely that. i tried a few brands and the result was a mealy pasty mess. then i tried erawan rice flour and it was great. when cut as noodles they were a little brittle maybe but dressed with chili oil and salt and folded over they are great. gotta tweak the ratios to find that perfect succulent texture. i think a touch of oil in the batter maybe.
Hi Pai I came across to your channel and a fan now liked to ask if I can use glutinous rice flour as that's only I have in my kitchen ty for the answer ❤from Philippines
There is another cook on RUclips who makes these in a microwave (not everyone owns a steamer). I made them in a microwave and they came out fine but they were not as moist. You have to make sure the dish or pan is oiled.
So, look, I won't lie... I'm from the future, and, 30seconds ago I was on a staged 'Direct D' video trying to show us his own tripping the alarm on his fittingly-dressed-for-youtube 'tenants' at one of his owned properties. Little did he *not know* back in 2013... that this stuff he produces only helps to keep you just as relevant, if not even more. Thank you so very much! You're the real-life version of those 'reality-show-stars-in-the-making' who within seconds of starting to perform have the whole audience on their feet. Excellent.
Hi! I'm making this for a dinner party. Approximately how many grams or oz will one cup of rice flour and half cup of tapioca starch make? Can it feed about 3 people when there are other items? Thanks a lot!
Thank you, lovely video, I have to ask what is the difference between Thai flat noodles and chinese Flat noodles (Hor Fan) they taste different as is the texture.
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen 乚，
Tried to make it today. turned out okay I think. Kind of thick. Thank you so much. How can I live without your cooking videos! 🤔
What if you don't have a steamer? Is there a substitute?
Is it okay to use corn starch instead of tapioca?
@@harukeyn5580 did you end up trying it with the cornstarch?
For whomever needs to read this: do **NOT** use the glutinous rice flour. You will just end up with a sticky, gooey mess.
But I am so stinking thrilled now! I had five failures and went through a pound of (the wrong kind of) rice flour before I realized what my problem was. REGULAR rice flour is what I needed. REGULAR rice flour. 😄
I admire your perseverance! 😂
This is the comment that I needed. Thank God for that
And thank you lol ✌️
@@sagnikdas5243 You're very welcome! I hope you enjoy Pailin's.recipe. The noodles really are so delicious.
Thank you! I tried for hours different techniques and it was a sticky mess no matter what I did. I'm trying again today!
This is the best description and instruction ever for making noodles. Please keep teaching. You’re an excellent teacher.
This is excellent! Thank you. Two of my daughters are allergic to gluten. To make matters more challenging, one of them is allergic to eggs and dairy, where the other is allergic to dairy... This type of noodle is perfect for both of them...
Jesus let your kids out more
WHAT? She said they're allergic to it.
Athira Nair there is some research into the idea that children who are sheltered from germs and what not at a young age, are more likely to develop allergies. However it is not the best research, keep in mind it's mostly based off the notion that if you remove dairy from your diet for years you will lose the bacteria to digest lactose and will result in you becoming lactose intolerant. This does not always happen but because of this thought process some believe that you will get more allergies. Intolerance and allergies are different so at its current research level it is a misconception as far as I know.
Complicated famly😄😄
You can make pasta only with flour and water
you're a really good teacher! I appreciate how you explain the purpose of various steps. thank you 😊
absolutely
Finally ican eat now the ho fun imissed. Thank you
Thanks for this. Tried it myself, with a few modifications, and it works great. Instead of rice flour, used 1 cup of white rice and 1 cup water, pureed in a blender for 10 minutes. Then added 1/4 cup of tapioca starch, and it was still quite chewy, even slightly rubbery. Instead of round pie pans, square brownie pans from the dollar store, which gives noodles of consistent length, or allows me to make cheung fun rolls. Fits fine in a 14" wok for steaming. Tried the technique others suggest of just cooking layer upon layer in one pan, which means I don't have to swap pans, but it was very difficult to separate the layers afterward even with a lot of oil between layers, so I'll do it your way from now on. Overall, after stir frying with a little soy sauce and oyster sauce, it was close enough to the ho fun I usually get in Chinatown restaurants, which are unfortunately hours away.
I wonder if you could lay a sheet of baking wax paper between those layers and you would only have to deal with the edges that stick together which you can cut off.
I haven't tried it yet but it sounds like that could work and also keep them separated for storage and then just remove and cut them as you use them.
Maybe store them in the fridge with ceramic wrap to keep them from drying out.
Thank you for sharing your idea because I have a bag of rice but no rice flour so I thought about cooking the rice and blending it also...saw that on a mochi video which is essentially the same dough just for a different dish.
Yay for rice noodles...I love them..they are so light and tasty and really well to digest and hold all sauces wonderfully.
So much work for 10 minutes of eating. Really need to appreciate the people that cook for us! This is really easy to follow. Thanks!
Perfect!!! I used to drive 40min to the nearest korean market just to buy this. You're a life saver!
@@super__sad In San Diego, California, a bag of this is well priced at $3.00 A big bag too lol. So addicting lol. I'm gluten-free so I love thai rice noodles
So I recently made some pad see ew and followed the “directions” and it all clumped up and stuck and was a nightmare… watched your rice noodle video, a few days ago and tried again now with just soaking the noodles and it worked perfectly! You saved the day! So helpful
Great idea! I’ve noticed that “fresh” packaged rice noodle had gone up quite a bit in price at the Asian markets here, more than doubling in price. This way I can cut them according to how thick/thin I want them. Also, I find that when making chow fun, it’s really good to separate and refrigerate the noodles in a large cookie sheet or pan. This makes the noodles stiffer and they’ll take the high heat of the wok better without clumping up like freshly-made noodles would (same concept as with using cold leftover rice when making fried rice).
Your channel is always my to go one whenever I don't remember one of Asian recipes. Thanks
I love how she does it and the way she explains, very easy to understand. Thnkz
thank you soo much for your video, iam always impress by the items you made
ดูดีมากเลยสูตรนี้ เดี๋ยวจะลองน่ะค่ะ
สวัสดีค่ะ ป้าได้บอกลูกลูกให้ติดตามรายการของหนู เพราะว่าภาษาอังกฤษ เค้าเข้าใจดีเราอยู่เมกาค่ะ ป้าอยากจะขอแนะนำนิดหน่อยขอโทษนะคะ ไม่ต้องไปหนึ่งให้ลำบากใช้จานแก้ว ไมโครเวฟแผ่นละ 1 นาทีง่ายมากเลยค่ะ เอาออกมาแล้วก็ทาน้ำมันข้างบน ดึงออกจากจานวางซ้อนไปเรื่อยเรื่อย ทุกครั้งที่ออกจากไมโครเวฟแล้วก็ทานํ้ามันข้างบน ซ้อนทับไปเรื่อยๆ ง่ายมากๆเลยค่ะ อ้ออย่าลืมใส่ถุงมือทำอาหารนะคะเพราะว่ามันร้อนค่ะ โทษนะคะที่แนะนำขอบคุณมากค่ะ
This channel is a goldmine.
Beautiful and an awesome teacher. Respect. Thank you.
luvving the addition of the salsa music to liven things up! nice vid, thanx!
Thanks for that. I made rice noodles this evening for supper. I served them room temp with chili and garlic infused sesame oil and sprinkled with toasted sesame seeds. I had a problem with your method though. When I steamed them for too short a period they were coarse and floury and tore apart easily. So I tried steaming them for 2.5 to 3 minutes and that worked out way better. Took me an hour and a half and two batches to figure it out.
I agree. These need a about 3-4 mins to be perfect, otherwise they will still be sticky
you are so happy! I like how cheerful you are. Makes the video fun to watch
I made these just as you show and WOW they came out amazing. Just like I remember from Chinatown in Boston. Thanks so much. My husband was thrilled with them.
Your fantastic so much patience I'll be honest I soak rice paper layer and cut them
Tx! you make it look easy enough and delicious. Just saw a girl blend frozen rice to make rice flour now this! Can't wait to try, I really enjoyed you describe the process (educationally) ...look forward to more of your lessons !
Each time I watch your videos I find them both informative and visually appealing. Another great video. Thanks.
Nathan Garza , agreed! It surprises me that this channel doesn’t have more subscribers. The videography is great and the explanations are excellent
I saw it done in a pan over fire but this way (steam), I think is easier. Thank you
Love your vids as just got back from Thailand and enjoy the way you clarify your directions in making these delicious meals such as radna and pad see ew and pad kra pao as they are not only healthy but so delicious..Thanks again Ms Pailin as you are a great cook as can tell you are proud of your heritage and traditional meals.
Thanks for the great explanation. I cooked them with corn starch instead of the tapioca one and they came out perfect!
Amelia Annabelle I was having trouble finding tapioca flour in NZ so thank you for the tip to use cornstarch.
Thanks for sharing that~I was just wondering if corn starch would work since tapioca is harder to find.
Do you use the same proportion of corn starch as the tapioca starch?
Wow, I would like to know the amount of the corn starch, please.
Horfun has been my favourite of all noodles, in chicken stock, beef or fish broth, but thankfully I've never had to make it from scratch!
You can use this recipe to make the rice noodle wrap dim sum too (cheong funn). Just put the toppings in before or after steaming. Not that I've tried but it's the same concept.
I got your sabai Thai cookbook for Christmas. Read through your ingredient guide… I found an amazing Thai grocer who went over availability of produce. Spring seems to be the time! Until the, I will make pad see ew, khan man gai etc… I will be making these noodles! Thank you!
Thanks! :)
how much do you say this recipe makes? i love your rad na and pad see ew videos, and was wondering if these noodles make only 1 serving ( 8 oz) or 2 servings? thanks!!! love your videos!!! hope to see more!!!
Great video and very interesting about the batter and amount of chew. One trick I've seen from Chinese cooks is to float the noodle cooking pan on boiling water in a wok. That way, it's always absolutely flat so no thick side. Also, I find if you refrigerate a pile of oiled but uncut noodles and then microwave them wrapped in plastic until warm, they un-peel quite well, so you can keep fresh noodles for days. Love your videos.
I never heard of the floating the pan, that's a neat trick, thanks! And great idea re: the microwave! In restaurants we throw them directly from the fridge into the pan, and the steam from the wok soften them up as they cook, but that meant we had to pre cut them, so this is a good trick if you want to leave them whole! Thanks for your input!
@Thomas Mace....thanks for writing about floating the pan. I will pass on using the microwave, however...since I threw mine out years ago.
Thomas Mace why would you nuke your hand made noodles in plastic when it's carsogenic in a microwave.
Thomas Macb
Thank you for your wonderful teaching skills and delicious recipes 🙏
I'm currently in the process of creating rice flour at home. I cannot WAIT to see how this recipe goes when it comes to making the noodles 😁
and now tell me what was the result
Just luv the way say "rad na"..... reminds me of my visit to thailand....luv u alwys
THANK YOU...i need this today
Súper, explicación muy sencilla, tan sencilla, que entendí sin hablar el idioma
Thank you for wonderful video
I will introduce your video to my non Thai friend
By the I also live in lower mainland not too far from you
This is my first time to see how to do this rice noodles which is my favorite
You are wonderful teacher
You are so naturally attractive, smart, well spoken and personable. Also, your recipes look extremely delicious!!. Any gentleman would put you on a pedestal and make you happy with any chance. Thank you for being you....very rare.
This is amazing. I definitely want to try it, thanks.
Just made pad see ew with your ho fun noodle recipe. It turned out great!
Thank you so much! My Asian grocery never has these, and I always wondered if it was possible to make them . You were concise, and made it appear easy..fingers crossed..you're a rockstar, thanks for your great insightful videos on authentic thai cuisine.
She thinks we are all idiots.. and also.. never ever message anyone back.. just watch and give her more views for a fat pay check so she feels like a superstar and too good for her little viewers... yep I said it... imma meeenny. Lol
@@Shuggies u idiot , she replied msg on FB or website
Thanks for the recipe! Btw, I really like your necklace and earstring set.
WOW!. You seem really good at this rice nuddle. Here in Sweden I can't find fresh noodle anywhere. You solve my huge problem. Love it!
I love watching your videos! I'm glad that Sas-ASMR attached a link of your video on how to make AgarAgar desserts!
Does altitude make a difference on the cooking of Ho Fun noodles? It when making agar jelly products? I have made both recently, the agar was very hard, like week old Jello. At sea the proportions. Yielded a nice. At 5000 feet it failed. Thanks
Thank you for the details about each step. You make it more enjoyable all the way through the whole process.
I wish all cooking vids where this good, fun, and she is good at explaining too👍🏻😎
Loved this recipe, made stir fried chow fun tonight yummy family loved it.
Thanks for teaching it looks so yummy…must try it !
Awesome. I have tried to make these several times with varying results, but your recipe and technique looks better - I will try it very soon. Thanks for posting your wonderful videos!
Awesome! Let me know how it goes!
PailinsKitchen I had an opportunity sooner than I expected - we just made them. I followed your ratio exactly, and they came out GREAT! My only two changes for next time is that I will make them a bit thicker (they are kind of tough to manage when they are really thin), and I will make sure to use enough oil. THEY ARE THE BEST I HAVE MADE YET - and my whole family is stoked! Thanks again!
Benjamin Zuckerman Sorry - one more comment: 2 cups of rice flour, 1 cup of tapioca flour, and three cups of water was the perfect amount for 4 people to eat well (1 plate each).
Benjamin Zuckerman Congrats! Glad it was successful :) And thanks for the portion size tip!
excellent tutorial. thank you.
Thanks for the recipee, i'm gonna try it tomorrow. i guess you are the hot thai on the kitchen ;).
Wonderful, my wife allergic to wheat so rive replacements are very important
Thank you!
✌️❤️😀
Rice replacements
Very nice of you to watch this for your wife 😊👍🏻
Thanks Pailin...I usually a packet from the Asian supermarket but its costly (USD3.50 for 400 gm pack) and most times its not soft. I will definitely try this recipe this weekend. ..
Your video is so refreshing!! I smiled right through the entire video☺️
Just found your videos. You are such an amazing cook. Your food looks perfect, and your personality is equally as alluring. Can't wait to make your Pad See Ew! Definitely subscribing.
Oh wow! I really want to cook these! Can I make a large batch and freeze the leftovers at all? Thanks in advance ❤️
Thanks for the recipe share. I noticed the taste of the glutinous flour in the hor fun. If I decreased the amount of glutinous will the taste go away, or should I just use corn starch instead. Awesome work!!!
Cool. I've always wanted to know how to make these.
You can use short grain rice flour. It is rich in protein and will make it chewy without adding tapioca flour.
god bless you!! what a video 😍 the way you explained is so helpful and awesome
haha awesome! Thank you ;) I've been craving Pad Thai (with the large authentic noodles) ever since I left Chiang Mai! You rock! I always figured it'd be amazing hard, ancient secrets and all of that! :P haha
I can't believe I actually made fresh rice noodles! They turned out OK with the old cake pan, large pot and my rice maker's steam tray lifting the pan up :) I used them with your Pad Kee Mao recipe and it's amazing! Thank you so much for your videos!
This looks sooo time consuming but interesting at the same time. I wanna try making this..might try it next weekend 😁
The level of detail and information you give with your recipes is just astounding. Can't wait to try this tonight!
First off, I’d like to thank you for the wonderful recipes you share, I’ve made several and they’re all delicious!
But this one was a fail for me. I’m wondering if it’s because I used Bob’s Red Mill rice flour instead of an Asian brand?
No matter how much oil I used they stuck to the pan, couldn’t get them out, was just a gluey mess.
I tried less batter, more batter, tried steaming one minute, two, three and four minutes.
All same results. Tried minimal oil and a thick coating of oil. Just made glue/rubber. And they had a gritty texture. Not smooth like purchased fresh rice noodles.
I used 8” round cake pans, steamed on a rack in a wok. Water gently boiling but not touching bottom of pan.
Is it the rice flour? Is it the wok method? I did let the batter rest 30 minutes before steaming, was this a factor?
All measurements were exact, but I know I did something wrong.
Was so craving Pad See Ew, which I’ve made from your recipe several times using purchased wide rice noodles and it’s amazing, guess I’m going to be making a trip to the store to get pre-made this time.
its definitely that. i tried a few brands and the result was a mealy pasty mess. then i tried erawan rice flour and it was great. when cut as noodles they were a little brittle maybe but dressed with chili oil and salt and folded over they are great. gotta tweak the ratios to find that perfect succulent texture. i think a touch of oil in the batter maybe.
I had the same exact problem! I also used Bobs Red Mill. It was a pasty mess even tho I followed all the rules.
I just tried it!!! Thanks for the tips, very helpful 👍
You're just the cutest! Thanks for this tutorial. Boy is that a lot of work 😳.
Glad that I found this recipe. I think you can also use this as spring rolls wrapper.
omg thank you. I was struggle for how to deal with my old rice. This is the answer!
You can use equal parts of the flours and hot water, roll out smaller dough balls that result, and just cut them and boil. No oil and easier!
Thank you for your recipes ❤️❤️
this will go down as one of your prettiest appearances
Thanks for sharing. Worked great!
Hi Pai I came across to your channel and a fan now liked to ask if I can use glutinous rice flour as that's only I have in my kitchen ty for the answer ❤from Philippines
this is so awesome! Love this video. Just wondering: can you dry these noodles yourself? Would love to be able to make them and store. Thanks :)
I love your channel! you are soo authentic inside out!
We love your cooking skills, can i ask where did you purchase your large steamer from?
Hi Adam here and thanks! and she bought it locally, but she's got one in her Kit here kit.co/hotthaikitchen Cheers! Adam
As an engineer who likes to cook, it's fun to hear technical terms used in cooking =)
There is another cook on RUclips who makes these in a microwave (not everyone owns a steamer). I made them in a microwave and they came out fine but they were not as moist. You have to make sure the dish or pan is oiled.
หาเจอโดยบังเอิญ ชอบจังเลยค่ะ อาหารไทยโกอินเตอร์
hi :) what kind of powdered rice do you use ? is it sticky or not ? please reply asap coz i need to cook this right now :) thanks
I like how you talk. So relax and enjoy
Thank you Paillin for sharing this recipe. I appreciate it ...
So, look, I won't lie... I'm from the future, and, 30seconds ago I was on a staged 'Direct D' video trying to show us his own tripping the alarm on his fittingly-dressed-for-youtube 'tenants' at one of his owned properties.
Little did he *not know* back in 2013... that this stuff he produces only helps to keep you just as relevant, if not even more. Thank you so very much! You're the real-life version of those 'reality-show-stars-in-the-making' who within seconds of starting to perform have the whole audience on their feet. Excellent.
Hi! Thanks for the video! I was wondering if there was any alternative to tapioca starch? Will corn starch work instead of tapioca starch?
Did you try it
Corn starch
Hi! I'm making this for a dinner party. Approximately how many grams or oz will one cup of rice flour and half cup of tapioca starch make? Can it feed about 3 people when there are other items? Thanks a lot!
I love seeing some little bits of science injected into cooking. Makes everything more interesting!
Nice video. Very interesting. Can i do this with a bamboe basket on a wok?
I absolutely love rice noodles and I love cooking so this is very helpful thank you!!
Amazing feature of noodles making,I like it much....
Just luv the way u say "rad na".....
Maybe that's a hard work,I tried a different times,but Khanom Pui fai never built up so beautiful as in Thailand! Competition to me
Hi Pailin can you please give us some information on the different types of basil and when to use them
Thank you, excellent teaching.
Shes not from this planet earth, because shes an angel!😍😍
Nice job. All the little tips that you said were very helpful.
Thanks for sharing.it big help
Thank you, lovely video, I have to ask what is the difference between Thai flat noodles and chinese Flat noodles (Hor Fan) they taste different as is the texture.