Khao Piak Sen

ຂ้าวเปียกเส้น · Khao Piak Sen

Ingredients14

• Rice flour200 g
• Water150 ml
• Chicken thighs, boneless, skinless300 g
• Chicken stock1.2 L
• Garlic, minced3 cloves
• Shallots, sliced2
• Ginger, sliced2 cm
• Fish sauce2 tbsp
• Lime, cut into wedges1
• Fresh cilantro, chopped2 tbsp
• Green onions, sliced2 tbsp
• Chili flakes1 tsp
• Salt1 tsp
• Black pepper½ tsp

Method

1. Combine rice flour and water, knead into a smooth dough, roll thin and cut into thin strands to form noodles; set aside.
2. In a pot bring chicken stock to a boil, add chicken thighs, ginger, garlic, and shallots; simmer for 20 minutes until chicken is cooked through.
3. Remove the chicken, shred it, return to the broth and season with fish sauce, salt, and black pepper.
4. Add the prepared rice noodles to the boiling broth and cook for 3–5 minutes until tender.
5. Ladle the soup into bowls and garnish with chopped cilantro, sliced green onions, chili flakes, and a lime wedge.
6. Serve hot and enjoy.