Rice Noodles / Rice Vermicelli Noodles from Scratch
Learn how to make fresh rice noodles from scratch using simple ingredients and a potato ricer—perfect for various Asian dishes like thum khao poon or noodle soups.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Cooking tools:
- Potato ricer
- Noodle press
- Pasta extruder
- Stand mixer
- Spider strainer
- Kitchen scale
- Pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kettle
Ingredients
- 1 cup (130g) rice flour
- ½ cup (65g) tapioca starch
- 1 tablespoon (8.5g) corn starch
- ¾ cup (~150ml) boiling hot water + more if needed
- 1 tablespoon vegetable or canola oil
- Water and ice for an ice bath
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