Video Description

I love using fresh rice noodles. This video shows how easy it is to make them. For the recipe as shown in the video go to:
http://neckredrecipes.blogspot.com/2008/03/homemade-kway-teow-steamed-flat-rice.html
I am going to make them according to the video next time!

In SE Asia rice noodles are often made in sheets and let to dry on bamboo. In Thailand this fresh rice noodle is called sen yai and you cut into narrow strips to use for Pad Thai. Fresh rice noodles taste so much nicer than the dried ones and the texture is wonderful. Here is the simple way I make it as learned in Thailand.

Making Fresh Rice Noodles
Makes 1 Lb.

1 1/4 cups uncooked long-grain rice
1 1/4 cups water
Vegetable oil

1. Soak the rice overnight in the water. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won't work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough!

2. Lightly coat an 8" x 8" x 2" baking pan with oil and heat it for about 3 minutes in a steamer. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes. From this point on, check to make sure there's water in the steamer. Add boiling water as necessary if it's low.

3. After 5 minutes, coat the top of the first layer lightly but thoroughly with vegetable oil and pour 1/2 cup of batter in an even layer on top of it. Again, steam for 5 minutes. Repeat with the remaining batter. After adding the last layer, steam for 8 minutes. When sliced, the layers will separate into thin noodles.

4. Use immediately in any recipe calling for fresh rice noodles or wrap them tightly in plastic wrap and store in the 'fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.

Recipe from "Thai Home-Cooking from Kamolmal's Kitchen".
Method