Monday, March 20, 2017

Khao Piek Sen- Lao Noodles (Philips Pasta Maker)


Khao Piek Sen is one of my favorite noodle soups. It's a Lao soup that has noodles made with rice and tapioca flour. Khao Piek Sen, literally "wet rice strands" in Lao are a gluten free noodle. I usually make these and cut them by hand. You can find that method here. The hand made and hand cut method is easy and uses less ingredients than this Philips Pasta Machine one. But it's nice to dump the ingredients into the machine and have it do the work sometimes.



This dough is fickle, I find that there is no set amount of liquid, you just have to look at the dough and find that sweet spot where the consistency is perfect. Still a little dry and crumbly, but holds together when pressed into a ball. It almost looks like Feta cheese in these pictures. When I pick the dough up and press it together it binds together. If it's too wet though, strands will not extrude from the machine.


You can use the thick spaghetti disc, the pappardelle disc, or the fettuccine disc. A short pasta disk would also work. I haven't tried other discs with this dough yet. Once extruded the noodles should be cooked right away, if you try to dry them first they will crumble.


While this process isn't as easy as dumping in the ingredients and "walking away" like these Chinese Egg Noodles, it's still simple and I haven't made these noodles by hand since I got the machine. I really recommend this machine if you want to make noodles and pasta but don't necessarily want to do it by hand.


These noodles are chewy and soak up flavors from the broth beautifully. For broth you can make any kind you like. Pork, chicken, beef, vegetarian. Start with a good stock and go from there.


These are the flours I use for the noodles. I get them at the Asian market they are under $2 a pack. Should be very easy to find.


 Khao Piek Sen (Lao Gluten Free Rice Noodles)

Philips Pasta Maker, Serves 5-8 people 
150 grams Tapioca Flour
350 grams Rice Flour
1/2 teaspoon salt
2 teaspoons Xantham Gum
180-200 ml of just boiled water 


  1. Place dry ingredients into the machine.
  2. Turn it on to the 600 gram/ volume two setting.
  3. Slowly add the water, the dough will still look dry. It will come together, but not in one big mass.
  4. Let the machine knead, before it starts to press the dough and turn it off.
  5. Scrape the dough down from the sides of the machine.
  6. Turn the machine on to knead again by following step #2.
  7. Cut noodles to desired length once the machine extrudes the dough.
  8. Cook in gently boiling water for 3-5 minutes until tender.
  9. Rinse well and drain.
  10. Serve in broth.


Flavorings you can add to the dough-
Curry powder
Black pepper
Garlic powder

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