This pan fried fresh noodle cooks much faster than steaming version.
The noodle is perfect for stir fry recipes such as pad see ew, lad na, chow fun or any dish calls for wide rice noodles.

Recipe makes about 2 lbs of noodle

1 Cup rice flour
1 Cup tapioca starch
1/4 Cup all-purpose flour
2 Cups room temperature water
1 1/2 Cups hot water
1 Tbsp oil

Mix flours and oil with room temp water then slowly pour in the hot water. Let rest at least 30 minutes before cooking.
It’s a little tricky to get the pan temperature just right but make sure it’s on the lower side, if too high it cracks or bubbles up.