Foodie Facts

  • Handmade Khao Piak noodles are cooked in the broth (not separate). This way, it thickens the soup and absorbs the flavors, yum! 

  • For the college students out there: If you want a quick, low budget soup, use chicken broth instead of boiling a whole chicken in water.

  • Want additional flavor? Add some chili or garlic oil for a spicy kick and a squeeze of lime! You can’t go wrong with a bit of Sriracha either. The bowl is your canvas.


Serving Size: 12-15 bowls

Cook Time: 1.5 hrs

Prep Time: 30 min - 2 hrs

Khao Piak Sen

Wet Rice Noodle Soup | ເຂົ້າປຽກເຊັ້ນ


Sen (Rice Noodles):*

Khao Piak Broth:**

  • 1 whole chicken, cut & cleaned

  • 1 large pot Water

  • Salt

  • Sugar

  • Chicken boullion

  • Cilantro root

  • Half an onion

  • 1 stalk lemon grass

*You can substitute handmade noodles with Udon noodles (dry or pre-cooked). Keep in mind that udon is wheat-based, and rice noodles are softer and tender.

**Swap out the meat and experiment! Turkey broth or a combination of chicken-pork is really popular.

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Wooden Surface



Once you’ve had a taste of this, you’ll never have chicken noodle soup the same way again. 


Hands down, my most favorite noodle soup is Khao Piak Sen! Chewy udon-sized rice noodles in a rich, savory broth is the way to my heart (and stomach). The broth is typically a chicken-pork stock, but you can make the broth with other meaty fowls like turkey or silkie chicken.


As an alternative for noodles, you can buy pre-cooked or uncooked Japanese Udon noodles at the market but it honestly doesn’t do rice noodles justice. Whereas Udon uses wheat flour, Khao Piak Sen uses a combination of rice flour and tapioca starch. Both noodles are chewy, but rice noodles are more soft and tender. This recipe will teach you how to make the Khao Piak noodles from scratch as well!




essentials for scratch noodles

stew pot.png

big stew pot


ladle for stirring and serving


secondary medium-sized pot



Let's cook khao piak sen! Here's how to:


Part 1: making rice noodles from scratch

  1. Combine the rice flour, glutinous rice flour, and tapioca starch into a large mixing bowl

  2. Pour the hot water (make sure that it’s boiling hot) into the flour and mix vigorously with a spatula. This step is important!! The water will cook the flour and form a dough.

  3. After mixing the dough, cover it and leave it for 10 minutes.

  4. After letting it rest, add the tablespoon of oil and knead the dough with your hands. If it’s too hot, you can continue using the spatula. The dough should be a smooth round ball.

Part 2: rice noodle strands

  1. Spilt the dough into 3-inch patties. Cover the rest of the dough with a towel or plastic film when you’re not working with it to not let it dry out.

  2. On a cutting board or clean surface, dust with starch and roll out each dough to thin sheets.

  3. Keep rolling until you reach a stack of thin sheets, and use a long knife to slice it into noodle strands. If you have a pasta noodle cutter, you may use that instead.


making the chicken soup broth:

  1. Fill up the large pot with water. Start with half a pot then add more water later once you add the rest of the ingredients (prevents overspilling).

  2. Set the pot on the stove and turn on the heat to high to get the water boiling.

  3. Add salt, sugar, chicken bouillon, lemongrass, cilantro root, and half an onion to flavor the broth. Eyeball the measurements to your taste right now, you can always season it later.

  4. Once the water is boiling, add in your chopped raw chicken. Allow it to cook for 45 min to an hour depending on heat. You can lower the heat to medium-high to slow cook it.

  5. Add more water if there isn't enough to submerge the chicken.

  6. Once the chicken is cooked, taste the broth and add more sugar or chicken bouillon to taste.

  7. When you're satisfied with the taste, you're done! You can keep the heat at low to keep it warm or cover with a lid. We keep this main broth separate from the noodles.

final step: Combine noodle and broth

  1. Ladle soup broth in a separate medium-sized pot, just enough to serve 1-2 bowls. Turn on the heat to medium-high and allow it to simmer at the edges.

  2. Take a handful of the rice noodles and allow it to cook in the broth. Put as much noodles as you want, but one or two handfuls should be enough. Add more broth if it's too thick.

  3. As the soup cooks, the noodles will turn slightly gummy and translucent, and the broth will thicken slightly. Turn off the heat once the soup boils for 2-3 minutes, and transfer to a bowl.

  4. Garnish with chopped cilantro and green onions. Season with chili oil, sriracha, hoisin sauce, or fish sauce. Don't forget to squeeze some lime! Enjoy.

Leftovers: Khao Piak Sen

How to properly put away your dish

  • Cover the uncooked rice flour noodles in the fridge (or store in ziplock bags), and keep the noodles dry and away from moisture.

  • Keep the broth in the pot and put it in the fridge or store in Tupperware. It stays fresh for 3 weeks and you can freeze for 3-4 months.

  • Run out of noodles but still have broth? Make rice porridge (Khao Piak Khao). Add cooked jasmine rice to the broth and cook on the stove until thickened.