It is very difficult making them. The formula is way off. Even with less I need to seam several minutes. Otherwise there is a sticky tooth paste consistansy gel on my noodles.

When it got better they also seem to melt when I touched them with oil or a dip of water.
They also never came of at once. And when I steamed them longer the looked a bit cracked.

So, not really sure what the trick is…

Hi Kim, the noodles should not break with or without the additional resting time. Are you using Thai rice flour and Thai tapioca starch? If so, it is most likely in your cooking technique, check out my post on mastering rice noodles, especially the video tutorial which shows how to prevent breaking. https://hot-thai-kitchen.com/rice-noodles-101/

Have you seen the video tutorial? In the video I show how to tackle this issue. You have to hold the dish in place for a while as you jiggle it. Once the bottom of the batter cooks, you can tilt and spread it to the empty side.

My batter doesn't spread around the tray at all unfortunately, it just pools as the oil is repelling it. I can't really put more better in as the noodle would be so thick. Not sure if this means I need to let the batter rest more?

I'm sorry, I missed out in my original comment that my most favorite stir fried noodles is pad see ew. I tried your noodle recipe again, i soaked the flour overnight and next day I discarded the clear water on top,replaced exact same amount of water and I did that 3 times. The noodles came out with more elasticity than last time but it still broke. However i still love it. Pad see ew sauce saved the meal!

I haven’t made this but I do make homemade Cheug Fun and it is a similar process. Personally I use large and deep cooking pans (like 14-18” wide and about 3-4” deep). I fill a single pan with some water, place rolled up tin foil in the bottom lwith some above the water line. I use a 8x8 baking pan and fill it with batter. I cover the pan with another pan of the exact same size for a homemade steamer. I hope that that helps. It took me a while to figure out the above setup but works perfectly.

Been a while since I made it, will note this for when I update the recipe in the near future! But pan size doesn't matter, use whatever you have, and you'll just need to think of the first few sheets as a "trial" as you figure out the amount needed for your specific pan that gives you the thickness that you like.

I've never tried it myself so I can't comment on that. Probably works though!

Kai, when I watched her video she mentioned that you could change the ratio of rice flour and Tapioca starch to change the tenderness of the noodle.

Glad to hear! So, you can fridge them for a few days, but I recommend fridging them in whole sheets, stack them slightly off-set from one another so they will be easier to peel apart as they tend to stick together in the fridge. THen you can cut them while cold and add them to the pan cold.

Do you have any pro tips to keep the noodles intact/whole during the stir-fry? Mine breakup into small pieces. I've noticed this at some Thai restaurants here in the US too, but my favorite restaurant would serve them in nice long strands.
Thanks for your well put together videos and recipes!