How to make homemade rice noodles. And a classic Thai pad see-ew - Marion's Kitchen

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic sweetener.

Mix rice flour, tapioca starch, and a pinch of salt in a bowl.

Add 1/2 cup water to the flour mixture and whisk together.

Gradually add more water (up to 1 cup total) until the mixture is the consistency of slightly thicker than milk.

Prepare a steaming setup with a tray and a saucepan filled with water underneath.

Brush the tray with vegetable oil to prevent sticking.

Pour a thin layer of the noodle mixture into the oiled tray and spread it out evenly.

Cover the tray with a lid and steam for 3-4 minutes until the noodles are translucent.

Check the noodles; if they are still white, continue steaming until fully cooked.

Once cooked, brush the top of the noodles with more oil and remove from the tray.

Cut the noodles into strips for use in the Pad See Ew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens