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4.8 from 5 votes

Homemade Flat Rice Noodles (Kuay Teow)

These homemade flat rice noodles are easy to make and gluten-free. They are great for stir-fries dishes such as Pad Kee Mao and Char Kuay Teow.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Main Course
Cuisine: Asian
Keyword: glutenfree, ricenoodles
Servings: 2 people
Author: woonheng

Equipment

  • Two 8" non-stick cake pan

Ingredients

  • 1 cup [120g] rice flour
  • cup [40g] tapioca starch
  • a pinch of salt
  • 1⅓ cup [315g] water
  • oil for brushing

Instructions

  • Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.
  • Gradually pour in the water and whisk continously until the mixture turns into a thin batter.

How to cook the rice noodles

  • Prepare a sauté or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two 8" non-stick cake pans).
  • Fill the pan with water and bring it to a rolling boil.
  • Grease the bottom of a cake pan or plate and add in about ¼ cup [60g] batter. Stir the batter before each steam.
  • Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.
  • Place a lid over and steam for 1 - 2 minutes. See Notes.
  • When ready, place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.
  • Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.
  • Set aside until ready to use or store in an airtight container and refrigerate.

Notes

Steaming time varies depending on the pan used or the thickness of the batter. 1/4 cup batter in 8" cake pan creates the best noodle's thickness for me. To check if the batter is ready, look for a large bubble during steaming. Once the bubble deflates, the batter will turn translucent, which in my case took about 1 minute and 30 seconds.