Am I making this noodle correctly?
I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for steaming the batter in small batches then slicing into noodles. The problem that I had is that these noodles did not cook up in my wok correctly. They got extremely gummy and were grainy.
I have experience with pasta, but I have no idea where I went wrong with such a simple recipe. Anybody have any ideas on how I can fix this?
EDIT: the recipe was this 1 1/4 cup rice 1 1/4 cup water oil to coat steamer tray
Place rice in water overnight, blend until smooth (smoother better than not), ladle into oiled steamer pan one ladle full every five minutes, remove noodle sheets and slice noodles.
Best Answer
A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice. Other recipes include a good amount of tapioca or potato starch. The other difference was that other recipes used rice flour instead of rice.
You might also want to consider a change in technique. You can make rice noodles like a crepe rather than in an oiled steamer pan. Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan. Invert and release in one motion onto a cutting board and slice.
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How do you cook noodles properly?
When the noodles are starting to turn slightly yellow, they are done. At this point, the ramen should be completely broken apart, and, when you put your fork in the water, a few noodles attach themselves to your fork. The ramen is ready to eat when it is flexible.How can you tell when ramen noodles are done?
Boil 6 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles, 1/2 tablespoon oil and 1/2 teaspoon salt. Boil until noodles are soft, it will take around 4-5 minutes.More answers regarding am I making this noodle correctly?
Answer 2
I watched Chef of Red Lantern, Luke Nguyen visit a noodle making family in China near the Mekong river - he noticed they used glutinous rice flour (sweet rice flour) to make their flat rice noodles.
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