How to Make Rice Noodles (Using Science)

How to Make Rice Noodles (Using Science)

The number one comment I get when people are trying to make drunken noodles is: “Dude, I can’t find these noodles.” You’ve got all the ingredients to make the noodles! And guess what? It’s science-y and you’re going to look like a kitchen hero. I like to start with the water, a pinch of salt, corn starch, and white rice. It’s gotta be the white rice because you’ve got to expose all those starches. Rice contains two types of starches: There’s amylose and amylopectin The amylose wants to hold its structure. The amylopectin is the starch that gives it that floppiness, the ability to kind of stretch. That’s why we get these soft rice noodles without getting really brittle. The structures will actually gelatinize at about 180-200°F. This is my favorite kind of jimmy-rigged steamer rig that any home cook can put together. All it is is three pieces: This is a 4-inch hotel pan. Water goes inside to create the steam. Inside the hotel pan is a 9-by-13 inch glass baking dish. It’s the baking dish you use for casseroles, for brownies, I know you have one. I flipped it over because you don’t want the sheet to come in direct contact with the water. Now the lid is very simply a 2-inch hotel pan. So with the lid off, I’m just going to place the batter right in for about 3 to 4 minutes—until this becomes noodles. So I’ve unloaded the noodles from the steamer and I’ve allowed them to rest for about 5 minutes. Just like fresh-cooked rice, these noodles need time to rest. They’ll relax, they’ll tighten up on top, and they’ll get nice and chewy. Use a little pan spray and spray down your hands and the bench scraper or whatever tool you’re using to roll the noodle out. These are extremely sticky and a little bit of oil is gonna make sure that they don’t stick to everything. Then they start to just roll over themselves like a sheet. I mean, it’s the coolest thing. Then I’ll load them off to my station And I like a bench scraper because I can go right to cutting at this point. So with my bench scraper I’m just going to cut. And that’s it. I’ve got noodles to make drunken noodles now.

13 Replies to “How to Make Rice Noodles (Using Science)

  1. Wait, you pored uncooked rice in there and that blender pulverized it in water? BS,that would work with rice flour or you could use a spice/coffee grinder to make rice flower,but doing it your way is gonna make some crunchy indigestible noodles.

  2. Hi guys, I have to write a short essay-comment here to emphasize the GREAT impact this awesome vid had on me. My family absolutely loves Thai food; we've been making pad-see-ew for over a decade. But, we travel from LA to Hollywood to get fresh rice noodles and traffic is overwhelming. Dried rice noodles do not compare to fresh ones. I am going to elaborate on some points that will make this easier based on the comments I read for this video.
    First, the blender he uses may be better than the blender you find in most homes, but that is no limitation. He blends it for 15 to 30 seconds or until smooth. I tried it in my blender and I still had substantial pieces of rice that suggested it was impossible to make. However, after I let the mixture sit in the blender for ten minutes in order for the rice to soak up moisture, I put it back on liquefy for exactly five minutes. The result was PERFECTION. I knew it was ready because the mixture was powdery in taste- ultra smooth. You could even hear the point (high pitched sounds the blender makes) when the rice starts to break down into a very smooth mixture like the one poured on this video.
    Second, I thought I may put it in the baking pan in the oven at 400 F. Big mistake… breaking protocol. After 20 mintues, the mix refused to gelantinize. It MUST be steamed in a way like he shows us in this video. I steamed the noodles using his method and the noodles came out PERFECT. If you can't find a hotel pan, grab a huge pot, put a circular metal sauce pan (with no plastic or rubber handles) upside down inside, fill with water 3/4 up to the pan and place another glass or aluminum pan where you put the mixture on and cover. Do not let the pan with the mix touch the water like he says. That's it.
    I made over three batches in order to refrigerate some and let me tell you that every batch somehow came out better than the last. I used corn starch by the way.
    Thank you for taking the time to upload this amazing video. It opened portals for us to try way more dishes all over youtube. I'll be saving money and a headache caused by sitting traffic to the Thai store from now on. GOD BLESS THAI FOOD.

  3. He needs to soak the rice over night to soften it before he can blend it. Plus, he needs to sieve the batter since there will be alot of small rice particles. He also made it ridiculously thick…Not a great video at all!

  4. really great and EASY method of making this style noodles! Def trying it! My only question is…is the steamer over a heat source or was it only heated prior to steaming and then allowed to sit?

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