Monday, September 14, 2009

Khao Piek Sen Noodles with mom...

I love these noodles. They are so simple as far as ingredients. Fairly easy to make as far as pasta/noodles go. You don't need a pasta machine because you don't need to roll out thin sheets. They have a chewy bite to them, much like udon noodles but they have no wheat flour and they aren't as thick. My mom and I made these when the girls and I visited this summer. I am not sure what you call them in English. Khao Piek Sen, is what we call them. Which translates to "rice, wet, strands"
They aren't a true rice noodle because they have tapioca flour. Whatever they are called they are good.

Give Peas A Chance Khao Piek Sen
1 package tapioca flour
1 package rice flour
Salt  (optional)
boiling water


Mix the flours in a large bowl.

Add boiling water, a cup at a time. I think we ended up putting about 3-4 cups in there?

Mix it well each time.

It will start coming together.

You don't want it too sticky.

Knead the dough for about 5 minutes. Until smooth, it won't be elastic like a wheat dough.

Roll out the dough and cut into slices.

They can be fairly thick, not as thick as udon noodles though.


Drop the noodles into boiling water and cook until al dente. These will have a chewy bite to them that is fabulous. My mom and I served them with a chicken soup broth.

My mom shaped some with a fork into little curls too. Cute huh?



Give Peas A Chance Khao Piek Sen
1 package tapioca flour
1 package rice flour
2-4 cups boiling water


Mix the flours in a large bowl.
Add boiling water, a cup at a time.
Mix it well each time.
It will start coming together.
You don't want it too sticky. Knead the dough for about 5 minutes. Until smooth, it won't be elastic like a wheat dough.
Roll out the dough and cut into slices.
They can be fairly thick, not as thick as udon noodles though.
Drop the noodles into boiling water and cook until al dente. These will have a chewy bite to them that is fabulous.
Served them with a chicken soup broth.
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