Step 1

Mix the rice flour, tapioca starch, and a pinch of salt in a large bowl.

Step 2

Gradually pour in the water and whisk continuously until no lumps appear. The mixture should be a thin batter.

Step 3

Prepare a large wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two quarter size baking sheet pan).

Step 4

Fill the pan with water and bring it to a rolling boil.

Step 5

Grease the bottom of the pan or plate and add in about ⅓ cup [80g] batter. Stir the batter before each steam.

Step 6

Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.

Step 7

Place a lid over and steam for 2 minutes over high heat or until the rice noodle is fully cooked through.

Step 8

When ready, place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.

Step 9

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.

Step 10

Set aside until ready to use or store in an airtight container and refrigerate.

Step 11

In a heated non-stick with a drizzle of oil, sauté sambal to loosen the paste.

Step 12

Add in the vegetable stock or water and bring the mixture to a rolling boil.

Step 13

Taste test and season, then slowly swirl in the coconut milk.

Step 14

Let the mixture simmer until slightly thickened.

Step 15

Place cut/rolled rice noodles in a bowl.

Step 16

Ladle warm curry over and garnish with fried shallots and toasted sesame seeds. Serve immediately.