Thai Egg Noodles from Scratch
4 servings (about 18 oz of dough) Thai egg noodles from scratch are delicious and super easy to make. And if you ever prepared Italian pasta from scratch, you will be nicely surprised how similar the recipes are. x saved Tom the Chef Founder January 17, 2024 25 min.25+ min.2/5 25 min. 25+ min. 2/5 Tools: 1x Large Pot (8 QT or more)1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl (Optionally, could also be prepared on a flat surface, but I recommend using one of the listed options.)1x Bowl Scraper or Dough Cutter or Knife1x Rolling Pin1x Pasta Machine or Kitchen Mixer with Pasta Attachments1x Freezer Bag (or plastic food wrap)1x Tongs (preferably with silicone tips)1x Colander 1x Large Pot (8 QT or more) 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl (Optionally, could also be prepared on a flat surface, but I recommend using one of the listed options.) 1x Bowl Scraper or Dough Cutter or Knife 1x Rolling Pin 1x Pasta Machine or Kitchen Mixer with Pasta Attachments 1x Freezer Bag (or plastic food wrap) 1x Tongs (preferably with silicone tips) 1x Colander Directions: 1. Set water to preheat: 1.1. Start with filling your large pot with water to ½ capacity and put on high heat until it begins to boil. Note: There is no need to add oil or salt into the water (you want to get any benefit from doing so). 2. Noodle dough: 2.1. Place all ingredients into the kitchen mixer with the hook attachment: 2 ¼ cups of all-purpose flour 4 large eggs 2 TBSP of water Pinch of salt Process on medium-slow speed until all ingredients are partially combined (about 2 – 3 minutes). 2.2. Then, increase speed to medium-high and process into a compact dough (about 5 – 6 minutes). If the dough crumbles too much, stop the mixer and knead the dough for a few minutes by hand. Then, continue processing with a mixer until a compact dough is formed. If the dough is too sticky, consider adding more flour (1 TBPS at a time). Then, process until you reach a compact dough. If the dough crumbles too much, stop the mixer and knead the dough for a few minutes by hand. Then, continue processing with a mixer until a compact dough is formed. If the dough is too sticky, consider adding more flour (1 TBPS at a time). Then, process until you reach a compact dough. 2.3. Remove the dough from the mixer bowl, place into a sealed freezer bag (try to reduce the amount of air), and let rest for 15 – 30 minutes at room temperature before the next step. Tip: If you are busy and don’t have time to wait, you can optionally skip the resting time without significant consequences. Important: Do not put into the refrigerator as the dough would start turning black. 3. Pre-form the dough: 3.1. Place the dough on a floured working surface and using a dough cutter, separate into 6 pieces (lengthwise). 3.2. Generously flour all pieces, and using a rolling pin, flatten into sheets about 1/4″ or less thick and again generously flour. 4. Basic noodle sheets: 4.1. Set the pasta maker (sheet roller) to 1 (maximum thickness) and process into sheets on high speed. 4.2. Then fold each processed sheet in half and process again (feed the folded side in). Dust between the majority of the folds to start forming a compact dough. 4.3. Repeat this step about 3 – 5 times to reach a nice smooth and pliable consistency. 4.4. Always fold into half the width or lengthwise based on how wide the dough is (a dough with a thickness of 1 should have a width that is at most ½ of the width of the noodles roller). 4.5. Optionally, fold the dough or even cut it into half (lengthwise) if the dough is getting to be too wide. 4.6. Dust each noodles sheet with flour. 5. Cut the noodles: 5.1. Replace the sheet roller with the spaghetti cutter. 5.2. Using the spaghetti cutter, cut into noodles. 6. Cooking noodles: 6.1. Make sure that the water is boiling on high heat. Noodles needs to be cooked in boiling water on high heat. 6.2. Then, create a whirlpool with tongs and place noodles into the boiling water. 6.3. Lift the noodles with tongs a few times to prevent them from sticking together. 6.4. Make sure you don’t overcook noodles. To be totally sure, you can take pieces or noodles out and taste them before you make the decision to finish cooking. 6.5. Drain water by pouring noodles over a colander, and from here, follow the noodle recipe. Important: Do not leave the noodles to rest in the colander. It is still cooking (because of the hot temperature of the noodles), and you can end up with overcooked noodles. Use them immediately in the About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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