Homemade Fresh Rice Noodles (Ho Fun)
Fresh rice noodles, known as ho fun, are a cornerstone of many beloved dishes like Pad See Ew. Their soft, chewy texture is unmatched by store-bought versions, and mastering them at home is surprisingly straightforward with just two essential ingredients. This recipe honors the simplicity and precision of traditional Asian noodle-making, emphasizing ingredient quality and technique to achieve perfect noodles every time.
Instructions
- 1
In a mixing bowl, combine the Thai rice flour and tapioca starch with your hand until just mixed.
- 2
Gradually add water a little at a time, mixing until a soft dough forms.
- 3
Knead the dough for about 5 minutes to fully hydrate the starches, which ensures a tender, elastic noodle texture.
5 min
- 4
Add the remaining water all at once and stir with your hand until the dough dissolves into a smooth batter.
- 5
Let the batter rest while you prepare your steamer and bring the water to a rolling boil.
- 6
Thoroughly oil your steaming pan using a folded paper towel dipped in oil, coating the entire surface including sides and corners. Also oil the plate or tray where you will place the cooked noodles.
- 7
Place the pan into the steamer. Stir the batter well before pouring in the calculated amount (see notes below). Use tongs or oven mitts to gently tilt the pan, spreading the batter evenly.
- 8
Cover and steam for 1 minute until the noodle sheet turns matte and air bubbles may appear.
1 min
- 9
Remove the pan and cool it quickly by placing it in an ice bath or rinsing the back with cold water.
- 10
Once cooled, run a rubber spatula along the edges to release the noodle sheet, then carefully peel it off and place it on the oiled plate.
- 11
Repeat the process with the remaining batter, re-oiling the pan each time. If gummy residue builds up, scrub it off with a dish brush.
- 12
Stack the noodle sheets, aligning any thicker edges for even trimming.
- 13
Cut the noodles into strips approximately 3/4 inch wide, ready for immediate use or storage.
Ago's Notes
- Use authentic Thai rice flour and tapioca starch to achieve the correct texture; substitutes will not yield the same results.
- The amount of batter per sheet depends on your pan size. Calculate by multiplying the pan's surface area (in square inches) by 1.1 ml. For example, an 8-inch round pan (about 50 sq. in.) requires roughly 55 ml of batter.
- Kneading the dough before diluting it hydrates the starches more effectively, resulting in noodles that are shinier, softer, and chewier.
- These noodles can be refrigerated for up to a week or frozen for 1-2 months. When refrigerated, separate sheets before cutting to prevent breakage. To freeze, stack no more than 8 sheets, wrap tightly, and thaw gently before reheating.
- Use a thin, smooth, non-stick or stainless steel pan with low sides for best results. Rectangular pans produce evenly sized noodles.
Fresh rice noodles made with care and respect for ingredients elevate any dish they grace. Serve them immediately for the best texture or store thoughtfully to enjoy their delicate chewiness later.
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