Homemade steamed rice noodles are a staple in many Asian cuisines, particularly in Thai, Chinese, and Vietnamese cooking. These thin, translucent sheets of rice dough are steamed, peeled, and cut into silky ribbons, perfect for stir-fries, soups, or rolls. Making them from scratch at home might seem intimidating, but with the right technique and a little patience, it’s an incredibly rewarding process. Plus, you get a fresh batch of noodles without preservatives or additives, tailored exactly to your liking.
Cooking Time
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Preparation Time: 20 minutes
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Resting Time: 10 minutes
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Cooking Time: 30–40 minutes
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Total Time: 1 hour – 1 hour 10 minutes
Ingredients
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1 cup Thai rice flour
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½ cup Thai tapioca starch
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1½ cups water (divided)
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¼ cup neutral vegetable oil (for greasing pans and plates)
Step-by-Step Cooking Directions
1. Mix the Flours
In a mixing bowl, combine the rice flour and tapioca starch using your hand until they are well incorporated.
2. Form a Dough
Gradually add a little water at a time to form a soft dough. Once the dough comes together, knead it for about 5 minutes until smooth.
3. Make the Batter
Add the remaining water to the dough and mix thoroughly until the dough dissolves into a smooth, lump-free batter. Let it rest while you prepare your steaming setup.
4. Prepare the Steamer and Pans
Bring water to a full boil in your steamer. Oil the inside of your steaming pan using a paper towel dipped in vegetable oil, ensuring the sides and corners are well-coated. Also, oil the plate that will hold the cooked noodle sheets. Optionally, prepare an ice bath for rapid cooling of the steaming pan.
5. Steam the Noodles
Once the steamer is ready, stir the batter well and pour in a thin layer (exact amount depends on pan size). Jiggle the pan to spread the batter evenly. Cover and steam for 1 minute.
6. Cool the Noodles
After steaming, remove the pan and immediately cool it in an ice bath or rinse the back under cold tap water for 10–15 seconds until the pan is cool to the touch.
7. Peel and Stack
Use a rubber spatula to gently release the edges, then carefully peel the noodle sheet off the pan and place it on the oiled plate.
8. Repeat and Stack
Repeat the process with remaining batter, ensuring the pan is oiled and the batter is stirred each time. Stack noodle sheets on top of each other, aligning the thicker sides for trimming later.
9. Cut into Noodles
Once all sheets are ready, cut them into strips approximately ¾ inch wide. Use them immediately or store them for later use.
Nutritional Information (Per Serving)
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Calories: 398 kcal
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Carbohydrates: 92 g
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Protein: 5 g
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Fat: 1 g
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Saturated Fat: 0.3 g
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Fiber: 2 g
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Sugar: 0.1 g
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Sodium: 9 mg
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Calcium: 14 mg
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Potassium: 68 mg
The Origins and Popularity of the Recipe
Steamed rice noodles have their roots in Southeast Asia, particularly in Thailand, China, and Vietnam. In Thai cuisine, they appear in dishes like Pad See Ew and Kuay Teow Lui Suan (fresh spring rolls). Their popularity has surged globally with the rise of Asian street food culture, appreciated for their delicate texture and gluten-free profile.
Reasons Why You’ll Love the Recipe
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100% gluten-free and vegan
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Minimal ingredients – just rice flour, tapioca, and water
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No preservatives or additives
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Customizable thickness and width
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Versatile for stir-fries, noodle rolls, soups, or salads
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Satisfying and rewarding to make from scratch
Health Benefits
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Low in fat: Just 1g per serving
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Gluten-free: Safe for those with gluten intolerance or celiac
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Digestive ease: Rice and tapioca are gentle on the stomach
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Low sodium: Ideal for low-sodium diets
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Simple carbs for energy: Great as a post-workout meal base
Serving Suggestions
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Stir-fry with garlic, soy sauce, and bok choy
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Wrap in fresh spring rolls with herbs and tofu
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Serve in hot broth with sliced meat and scallions
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Top with spicy peanut sauce for a cold noodle salad
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Use as a base for Pad See Ew or Drunken Noodles
Common Mistakes to Avoid
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Not stirring the batter before each pour: Settling causes uneven consistency
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Skipping pan oiling: Noodles will stick and tear
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Using cold steamer water: Ensure it’s fully boiling before each sheet
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Peeling too soon: Let noodles cool completely to avoid tearing
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Pouring too much batter: Thicker noodles take longer to cook and can be gummy
Pairing Recommendations
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Protein: Grilled tofu, shrimp, shredded chicken
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Veggies: Bean sprouts, cabbage, mushrooms, scallions
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Sauces: Soy sauce, hoisin, chili oil, peanut sauce
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Drinks: Thai iced tea, jasmine green tea, coconut water
Cooking Tips
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Use a flat, square or round metal pan for uniform noodles
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If batter thickens during cooking, stir in a tablespoon of water
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Steam covered to trap heat and ensure full cooking
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A silicon spatula works best for peeling the sheets
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Keep a small bowl of oil nearby to re-grease pans quickly
Similar Recipes to Try
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Cheung Fun (Chinese steamed rice noodle rolls)
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Vietnamese Bánh Cuốn (stuffed rice noodle rolls)
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Korean Garaetteok (rice cake sticks)
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Pad Thai with rice noodles
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Thai Drunken Noodles (Pad Kee Mao)
Variations to Try
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Colored noodles: Add spinach or beet juice for natural color
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Herb-infused: Add finely chopped cilantro or scallions to batter
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Spiced version: Mix a dash of garlic or curry powder into the batter
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Stuffed rolls: Roll sheets with minced meat or vegetables
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Wider sheets: Leave uncut and use as gluten-free lasagna sheets
Ingredient Spotlight: Thai Rice Flour
Thai rice flour is made from finely milled white rice and is a key component in many Southeast Asian desserts and noodles. Unlike glutinous rice flour, it creates a smooth, tender texture without elasticity. It’s naturally gluten-free and neutral in flavor, making it a perfect base for both sweet and savory dishes.
Conclusion
Making homemade steamed rice noodles is a meditative and enjoyable culinary project that yields delicious results. These translucent, slippery noodles are not only visually satisfying but also incredibly versatile. Whether you’re serving them hot in a stir-fry or cold in a salad, these noodles are sure to impress both family and guests alike. Once you master the technique, store-bought noodles will feel like a distant memory!
10 Comprehensive FAQ Section
1. Can I use regular rice flour instead of Thai rice flour?
Thai rice flour has a finer texture and gives better results, but in a pinch, regular rice flour can work. Results may be slightly grainier.
2. What can I use instead of tapioca starch?
You can use potato starch or cornstarch, but the texture will change slightly — less chewy and smooth.
3. Can I make this without a steamer?
Yes, you can use a large wok with a rack and lid, or a tall stockpot with a trivet and tightly sealed lid.
4. How do I store leftover rice noodles?
Store them in an airtight container in the refrigerator for up to 3 days. To reheat, steam or microwave briefly.
5. Can I freeze the cooked rice noodles?
Not recommended. Freezing changes the texture and makes them brittle or gummy when thawed.
6. Why are my noodles sticking to the pan?
Insufficient oiling or not cooling the pan enough before peeling are the usual culprits.
7. How thin should each noodle sheet be?
Aim for 1–2 mm thickness. Too thin and they tear; too thick and they become chewy.
8. Is this recipe suitable for celiacs?
Yes, both rice flour and tapioca starch are naturally gluten-free. Just ensure there’s no cross-contamination.
9. Can I double the recipe?
Absolutely. Just ensure you keep the batter stirred and only steam one layer at a time.
10. Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours. Stir well before using as it may separate.