Thai Style Fresh Brown Rice Flat Noodles

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

These are the chewy, elastic flat noodles you’ll see all over the menu at any Thai restaurant.  They are usually made with white rice flour, but here I’ve replaced that with stoneground brown rice flour.  The tapioca starch adds a nice elasticity to the noodles.  Use the sauce from this “Thai basil Seitan” recipe to dress these fresh noodles.


    • 2 cups brown rice flour
    • 2 cups water
    • 4 teaspoons tapioca starch
    • 1/2 teaspoon fine sea salt or to taste


  1. Whisk together all ingredients to form a smooth batter. Set aside for at least 15 minutes.
  2. Bring a large pot of water to a boil.  Place bamboo steamers on top.  Grease a small pizza tray with cooking spray.  Ladle a thin layer of batter on top.  Steam for 6-7 minutes.  Gently take off sheet from tray and repeat for rest of batter.  Cut into desired shapes (usually squares) and dress with favorite sauce! (Try sauce from this recipe).



This entry was posted on Wednesday, July 11th, 2012 at 7:59 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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