Khao Piak Sen - Lao Udon Style Noodle Soup - Broth, Garlic Oil, and Noodles from Scratch!

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories, while pork is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common alternative for flavor.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber, while egg noodles are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar freshness, while green onions are more budget-friendly.

Add ginger, galangal, and garlic cloves to a satchel or directly into the pot.

In a large stock pot, add 3 lbs of whole chicken, the aromatics, and 5 quarts of water.

Season with salt and MSG if using, then bring to a boil over medium-high heat.

Make fried garlic oil by crushing a whole head of peeled garlic cloves with a hefty pinch of salt.

Fry the crushed garlic in 2 to 3 tablespoons of vegetable oil over medium heat until golden and crispy.

Skim off any impurities from the broth.

Add a tablespoon of the fried garlic into the broth and a handful of cilantro stems if using.

Mix together a whole bag of rice flour and most of a bag of tapioca flour, reserving about 1/2 cup.

Slowly add in boiling hot water and knead the dough until smooth.

Shape and roll the dough before cutting it into strips.

Cook the noodles in a separate pot of boiling water.

Remove the chicken and aromatics from the broth.

Add a handful of uncooked noodles into the broth to help thicken it.

Shred the chicken and return it to the pot.

Add the cooked noodles into the broth right before serving.

Cooking Techniques

Equipment Needed

Spice Level: