Use these in Marion's pad see ew.
You can make these steamed noodles as thick or as thin as you like.
- 1 cup rice flour
- ⅓ cup tapioca starch
- 1 tsp sea salt
- 1¼ cups water, plus extra if needed.
- vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 Minutes
1. Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.
2. Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tbsp of water if needed. Pour a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a wok or large saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.
3. Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.
• These noodles are best made the day you’re using them. Keep them covered in the fridge until ready to cook.