My favorite is the fried chicken with sticky rice and Nam Prik Noom. Spicy green sauce is everything! Loved this video, this feels obtainable for me, thank you so much.
I have other recipe where you can use 120 g. rice flour 120 g. tapioca flour 300 ml. Room temperature water 300 ml. Hot water 1 tbsp. Vegetable oil **leave mixture rest for 20 mins ** And mix mixture every time before cooking
I just made these and they were the best tasting rice noodles i have made to date...usually they are quite flavorless, but these have just enough salt to make them tasty on their own. Question though. the written recipe calls for a total of 560 ml water (half room temp, half hot)...so i used 280 ml of room temp water (added in two portions, as instructed) and it was too much liquid to make a dough to knead - it was a slurry. i still added the other half of 280 ml water, hot. The video says to use 310 ml of room temp water (1 cup - which is 250 ml + 60 = 310 ml), which wld have been even more watery. All the grams for the flours were accurate. One side of the noodle sheet was smooth and glassy as it should be, but the other side was a bit mushy...i'm thinking that might be because the liquid ratios are off? Thai Chef - or anyone else - if you cld clarify...
I have other recipe where you can use 120 g. rice flour 120 g. tapioca flour 300 ml. Room temperature water 300 ml. Hot water 1 tbsp. Vegetable oil **leave mixture rest for 20 mins ** And mix mixture every time before cooking
@@thaicheffood4993 I'm from Egypt and I'm making a book about authentic food recipes. If I removed the bean sprouts from pat thai and replaced the chives with green onions and used the noodles you made but cut thinner, would it be an authentic pad thai recipe?
@@thaicheffood4993 My pregnant wife is craving this. So the fact that Arrowroot is an ingredient that is used for a better texture in this, is an added bonus because of the nutrition. I saw many of these, but didnt hear anybody else using Arrowroot. So, special thanks to you; i probably would have not thought to add it in. 🙏 🥂
Hi, I am confused about the actual amount of water in the recipe, ( is it one cup (240 ml.) plus 60 ml. or 500 ml. plus 60 ml.) can you clarify that? Thank you. .
How are you suppose to prep the STORE-bought noodles? Are they boiled or just soaked in water for how minutes? We tried boiling and it became hard. Thanks
I can't wait to try this!! An Asian store is far from us that I've been dying for some drunken noodles! Now to try to make some!! Thank you!! 😄
😁😁 Thank you so much for your support ❤️ I hope you enjoy it 🥰
@@thaicheffood4993 Can I use coconut oil instead of vegetable oil? The latter is unhealthy according to experts. TIA for your reply ASAP.
Thank you for both recipes!
Our pleasure!
Wow that was so amazing way to rice noodles
Thank you so much I’m glad you enjoy it❤️
Excellent instructions!
I'm so glad you found them easy to follow! 🥰
thanks for sharing .. I will try it this evening ..
Hope you enjoy ❤️
Thank you so much for sharing your knowledge. I can't wait to try this at home.
Thank you so much for your support and I hope you enjoy it❤️
My favorite is the fried chicken with sticky rice and Nam Prik Noom. Spicy green sauce is everything! Loved this video, this feels obtainable for me, thank you so much.
Thank you so much for your support and wonderful comment ❤️❤️
OMG THANK YOU for this video! I got sick recently and can't have a lot of things, but this looks like it would actually be safe for me. Yay!
Thank you so much 😊hope you enjoy recipe 😊😊
thank you SO much! i don't have much room in my fridge so being able to make these noodles on demand is essential. definitely trying this out!
Thank you so much for your comment ❤️
excellent keep it going
Thank you for your support 🥰
Excellent video - Thank you!
❤️❤️❤️
ต้องลองทำบ้างแล้ว ขอบคุณนะคะน้องพีช 😋😋😋
ลองๆเลยค่ะ❤️❤️
How would you recommend to preserve the noodles if making a very large batch?
No preserve! Only Eat!
Do you use tapioca flour or tapioca starch? And arrowroot flour or arrowroot starch? Thank you ThaiChef! I like your video and am now a subscriber.
I used tapioca flour and arrowroot flour ☺️
Thank you for your big support ❤️❤️
very good
Thanks you❤️
Wow looks delicious. Is this the same way to make noodles for pad thai?
Different this one better for Phad see-ew or Drunken noodle or any stir fry noodle but I also use for pad thai just cut smaller 😊 not bad for pad thai
What arowot flour is it easy find outside thailand ??
You can try Bob’s Red mill brand or Mckenzie’s brand ☺️
Thank you for the video. How long do you steam each plate please?
Depend on thickness of mixture when cooking it'll be ready when noodle start to go slightly clear 😊
@@thaicheffood4993 thanks very much
What is arrowroot flour??? Where can I buy?
Thanks for the video! Can it work with just rice flour too or tapioca and arrowroot are necessary?
I have other recipe where you can use 120 g. rice flour
120 g. tapioca flour
300 ml. Room temperature water
300 ml. Hot water
1 tbsp. Vegetable oil
**leave mixture rest for 20 mins **
And mix mixture every time before cooking
@@thaicheffood4993 Thank you, I'll try! Mix you mean with whisk, not electric mixer?
wow, thanks so much!.. ❤🙏😊
Hope you enjoy it🥰
@@thaicheffood4993 Thank you!
I just made these and they were the best tasting rice noodles i have made to date...usually they are quite flavorless, but these have just enough salt to make them tasty on their own. Question though. the written recipe calls for a total of 560 ml water (half room temp, half hot)...so i used 280 ml of room temp water (added in two portions, as instructed) and it was too much liquid to make a dough to knead - it was a slurry. i still added the other half of 280 ml water, hot. The video says to use 310 ml of room temp water (1 cup - which is 250 ml + 60 = 310 ml), which wld have been even more watery. All the grams for the flours were accurate. One side of the noodle sheet was smooth and glassy as it should be, but the other side was a bit mushy...i'm thinking that might be because the liquid ratios are off? Thai Chef - or anyone else - if you cld clarify...
Hi thank you for your comment ☺️ the texture battle should turn off watery and when you cook on pan will be thin and smooth both side ☺️
If theres no.arrow root.flour what is alternative to use chef..thanks
I have other recipe where you can use
120 g. rice flour
120 g. tapioca flour
300 ml. Room temperature water
300 ml. Hot water
1 tbsp. Vegetable oil
**leave mixture rest for 20 mins **
And mix mixture every time before cooking
สวัสดีค่ะ วันนี้ได้กินลาดหน้าเส็นใหญ่ 👍👍
แอบแบ่งไปทำคั่วไก่ด้วยค่ะ แต่ไม่มีได้ถ่ายVDO 😅
Good
🥰🥰
Can replace Arrow flour to Topiaca flour?
Still work great with tapioca flour However the texture is different ☺️
Do it use for pad thai but thinner cut ?
Yes you can but however it isn’t Authentic as this noodle have a different texture to Pad Thai noodle
@@thaicheffood4993 What is the difference and how do I make it the same, rice noodles are not available
@@thaicheffood4993 I'm from Egypt and I'm making a book about authentic food recipes. If I removed the bean sprouts from pat thai and replaced the chives with green onions and used the noodles you made but cut thinner, would it be an authentic pad thai recipe?
Thank you
Hope you enjoy it🥰
@@thaicheffood4993 My pregnant wife is craving this. So the fact that Arrowroot is an ingredient that is used for a better texture in this, is an added bonus because of the nutrition. I saw many of these, but didnt hear anybody else using Arrowroot. So, special thanks to you; i probably would have not thought to add it in. 🙏 🥂
Are these gluten free?
Yes ☺️
Hi, I am confused about the actual amount of water in the recipe, ( is it one cup (240 ml.) plus 60 ml. or 500 ml. plus 60 ml.) can you clarify that? Thank you.
.
In this vdo room temperature water 250ml. + 60 ml. ( 1 cup. + 60 ml.) And massage dough 10 mins and add hot water 250 ml. ( 1 cup)
@@thaicheffood4993: Thank you very much for your quick response.
.
🥰🥰🥰
Can you freeze these?
Yes sure store separate portion by portion and when you need to use again just steam or microwave ❤️
Do you have to boil in water before adding them to soup?
No need boil again you can stir fried
@@thaicheffood4993
Thank you!
How are you suppose to prep the STORE-bought noodles? Are they boiled or just soaked in water for how minutes?
We tried boiling and it became hard.
Thanks
If you bought flat noodle from shop and going to stir fried then no need to boil 🥰 and blanch if you need to make noodle soup
Oh or you mean dried rice noodle from shop? If yes have to soak in water for at least 30 mins first (depend on brand) if stir fried no need to blanch
@@thaicheffood4993 store bought and its hard. Will try soaking next time. Thank you for your videos
how to store it?
In Fridge for a few days
In freezer store as a portion and steam before cooking
Wow dear I’m amazed you are one of the best chef I’ve known now ❤️you are very talented.😘I super enjoyed watching
🤩🤩 thank you so much Mommy Juliet
Good job, but the Arrowroot flour is not needed. I think you just added it to look more professional. The basic recipes is just Tapioca & Rice flour.
Thank you for your comment Authentic recipe using Arrowroot flour and prefect texture ☺️However without Arrowroot flour also Great recipe and texture
Th Ankh You
🥰🥰
May I know what could be the best substitute for arrowroot flour if not available in the market..thanks chef
I'll looking other recipe for you 😊
👍❤️❤️❤️
😍😍
"Alowoot fahl"
Kap kun kap
Hope you enjoy it🥰