The wide rice noodles used for Rad Na, Pad See Ew and other Thai dishes can be hard to find locally. Fresh rice noodles do not last very long either so you can't really buy them online either.Some people make do with dried noodles but the wide varierty of these can be difficult to find as well. So the answer is to make them at home. You'll be surprised how easy it is.
Add the rice flour, tapioca flour and salt to a mixing bowl and stir to mix consistently.
Add the warm water whisking well to integrate the flour and water together. Once well mixed add in the olive oil and whisk thoroughly again.
Allow the flour batter to stand for about an hour, occasionally giving it a quick whisk.
Steaming the Noodles
Boil water in your steamer to get it ready.Use the vegetable oil to brush the pans thoroughly with a THIN covering of oil.Also brush plenty of oil on the surface you will use to place the cooked noodles on to cool and assemble for cutting.This is essential as the cooked noodles will readily stick together.
Pour a thin layer of rice batter into the pan just enough to roughly cover. The batter will likely pull back from its surface tension exposing a little of the pan - dont worry.With the steaming tray in your steamer, place the pan into the steamer tray and allow to start cookign with the lid off. Use the handles of the steamer to tilt the steaming tray so that the liquid covers all the surface of the pan.As the noodle begins to cook it will thicken allowing you to direct the yet-to-be-cooked batter to fill any holes - much as you do with cooking thin pancakes.By about a minute to 90 seconds of steaming with the lid off you will know if you can cover the pan surface using the tilting method. If you can't get a full covering then sppon in a little more batter to fill the holes.Put the steamer lid on and cook for 4 more minutes fo a total of about 5 minutes (including the tilting / filling in time it was cooking). If you cook much longer than 5 minutes then the noodles will be easier to handle but more rubbery to eat as they toughen with overcooking.
Once the 5 minutes is up, remove the noodle pan wearing heat resistant gloves. Lay the pan flat (use a protector if putting the hot pan on a delicate surface) and brush the exposed top of the noodle with a good covering of vegetable oil.Use a flexible silicone type spatula to ease away the side of the noodle all the way around and then slide under the edge of the noodle.Grab the exposed edge with your fingers and slowly pull it away until it comes free, placing it on the oiled cooling surface (we use a cutting board but anything flat will do).Meanwhile repeat the process with the next pan of noodle batter placing the cooked noodle on top of the last one in a stack. Once you get into a rhythm the process works like a charm and quite efficiently.
Allow the noodles to cool a little before cutting. we find using a pizza cutting wheel most effective as flat knives have a greater tendency to drag.
Homemade Flat Wide Rice Noodles Suitable for Various Thai Noodle Dishes
These noodles are suitable for Pad See Ew and Drunken Noodles recipes. You can also use them for making Pad Thai noodles - they are better than the readily available dried ones.Also suited as noodles for Vietnamese Pho.