KUAY TEOW SEN YAI (FRESH RICE NOODLES)

From the home of: David Dawson, recipe from “the Pantry”

Notes:

Ingredients:

For the dough:

1 cup Thai rice flour

1 cup tapioca starch, plus some for rolling out noodles

1 cup boiling water

For cooking the noodles:

3 quarts of water

2 tablespoons safflower or vegetable oil, divided

Process:

Step 1

In a mixing bowl, combine the rice flour and tapioca starch. Mix well with spatula.

Step 2

Add 1 cup of boiling water and mix well again. It’s important to make sure the water is boiling, as it helps bind the tapioca starch and rice flour.

Step 3

While the dough is still hot (but cool enough to handle), start kneading it with your hands.

Step 4

Knead until the dough is sticking together with no dry spots, about 5 minutes. When done kneading, cut the dough ball into 4 equal pieces.

Step 5

Roll out the dough with a rolling pin. Make sure to use extra tapioca starch to keep it from sticking to the surface. Roll out the dough into a long oblong shape, about ⅛ of an inch thick. Do this with all four dough pieces.

Step 6

Heat 3 quarts of water in a medium size pot over high heat. Add one tablespoon of oil to the water.

Step 7

While waiting for the water to boil, fold the rolled out dough in half lengthwise and cut into equal halves. Stack the rolled out dough and cut the noodles to ¾ of an inch wide. Sprinkle tapioca starch onto the cut noodles so they do not stick together. You can also get creative with the shape of the noodles you cut.

Step 8

Once the water is boiling, add the noodles and stir constantly. Reduce heat to medium high. Noodles will cook in 5 minutes to 7 minutes. They will turn slightly translucent. Try one to make sure it is cooked all the way. The texture should be chewy and bouncy and not falling apart.

Step 9

Once the noodles are done cooking, strain in a colander and rinse with cold water. Pour and mix in 1 tablespoon of oil so they don’t clump together. Prepare and serve the noodles as soon as possible.