Fresh Rice Noodle Sheets

Thai: Sen Kuaytiaw or Sen Lek; Vietnamese: Banh Uot; Cantonese: Kway Teow; Hokkien: Hor Fun

Preparation info

  • Difficulty


  • Makes about

    1½ lbs


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

I usually buy fresh rice noodles at my local Asian store (often so fresh they’re still warm), but not everyone has that luxury. Still, no one should be cheated out of the silky smooth pleasures of fresh rice noodles. Though the recipe takes over an hour, most of that is inactive time. You’ll just have to switch plates at ten-minute intervals.

These noodles float effortlessly in broths, such as the Ipoh Style Rice Noodles in Chicken Broth. And they’re perfect for a brisk stir-fry, such as “char kway teow”.


  • 2 cups Rice flour
  • 1 Tbsp. Tapioca starch
  • ¼ tsp. Kosher salt
  • 2 cups Water
  • 1 tsp. Vegetable oil as needed Vegetable oil for coating (cooking spray, without flour added, works well)


  1. Prepare batter: In a large bowl, whisk together the rice flour, tapioca starch, and salt. Add water and oil; whisk into a smooth batter (it will be thin, like milk). Strain out any lumps through a fine wire mesh sieve. Set batter aside to rest for at least 30 minutes.
  2. Set up steamer equipment: Oil a baking sheet and two 8-inch plates. Set a steamer over a pot of rapidly boiling water.
  3. Make the sheets: Adjust an oiled plate as level as possible in the steamer; allow it to get hot, covered for 3 minutes. Stir batter to re-distribute settled flour, and then ladle 1/4cup of batter onto the hot plate. Use the back of a spoon to spread out into a thin, even layer, about 1/16 to ⅛ inch (0.1 to 0.3 cm.) thick. Cover; cook about 8 minutes until sheet is firmly set (press with tip of finger: it should bounce back). Noodle should have an opaque appearance throughout. Carefully remove hot plate; cool to room temperature. Oil the top of noodle sheet lightly, and then use a rubber spatula to assist in peeling the noodle from the plate. Reserve the finished noodles, covered, on oiled baking sheet (they can be stacked, they will not stick). Repeat with remaining batter (you should get about 12 sheets)