HOME MADE: Kao Piak
Okay, don’t laugh but this was my attempt to make Laotian rice noodle soup. I realize now that the noodles are a wee bit thicker than it’s supposed to be….but considering that this was my second time making the noodles from scratch, I was happy that these turned out edible. The ingredients (rice flour, tapioca starch and boiling water) are simple but making the noodles are a challenge. Aside from not cutting the noodles the right size, I don’t think I kneaded the dough for as long as I should have because the texture was a little off. Despite the sub par noodles, the broth came out pretty tasty and was also simple to make. I started by adding a whole stew chicken to a pot of water. If you don’t have a stew chicken, you can use thigh meat. Then ginger, a stalk of lemongrass goes in the pot and some salt. A neat little trick that I learned is to pound the stalk of lemongrass to release the aromas and tie into a knot before you add to the stock. Bring the liquid to a boil and simmer for 2-3 hours. The longer the better. So simple but soo good.
6 Responses to “HOME MADE: Kao Piak”
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i’m not laughing……….lol. this was a decent effort!!! it helps if you have bigs hands and a high tolerance for heat to get the kneading done right.
Hi! Can you please tell me how much flour, tapioca starch and water to mix for the noodle? I really want to learn how to make the noodle so i won’t have to be buying it all the time so please give me some info at my email mzjudyvang@hotmail.com
hi judy – you will need to mix 1 16 oz. bag of rice flour and 2/3 of a 14 oz. bag of tapioca starch. Put aside the rest of the tapioca flour for kneading. Slowly add 3 cups of boiling water to the rice & tapioca mixture. Mix as you pour the water. It’s helpful to have a second pair of hands and have one person pour the water while the other one mixes the dough. Be careful when mixing the dough because it will be very hot. After all the ingredients have been mixed, knead the dough until the dough feels like playdough and then roll flat. Sprinkle the extra tapioca flour on your board and rolling pin so the dough doesn’t stick. Roll to desired thickness, width and length. I rolled out the dough to about 1/8 of an inch thick and cut my noodles 1/4 of an inch wide and around 2 inches long.
Good luck!! Please let me know how your noodles turn out.
First I would like to THANK YOU for sharing your recipe. So today I finally got the chance to make it. But some how my noodle are not as sticky as your. So what am I doing wrong?? Well I use the red bag or rice flour. Is that the right one or have I should of use the green bag. I heard that the green bag is sticky rice flour? Anywase other than that it tasted FANTASTIC. Once again THANK YOU SO MUCH!
Hey I figure what I did wrong. It was because it needed more water. Thanks
Thank you Oodles of Noodles on how to make the noodles…I know how to make the dish but never made the noodles before. I usually buy the premade noodles that they sell at the asian store but they stopped selling them(maybe the person who made them stopped making them) so I’ve been sad b/c I can’t make it to eat anymore. But now I can again. Thanks so much!!! Thanks for the recipe!