In a large mixing bowl, combine the all-purpose flour, cornstarch, avocado oil, salt, and water. Whisk together for about 10 minutes, ensuring the mixture is completely smooth and has the consistency of heavy cream.

Strain the batter using a fine-mesh sieve to remove any lumps, then let it sit for 1 hour. This resting period is crucial for achieving the perfect texture.

After resting, transfer the batter to a piping bag, cutting a small hole at the tip to control the flow.

Preheat a non-stick pan over medium-low heat. Pipe the batter onto the hot surface in a quick spiral or zigzag motion.

Cook for 5 to 30 seconds until the strands firm up and dry without browning. Carefully lift them from the pan and place them on a cooling rack.