Lao Noodle Salad | Thum Khao Piek Sen ຕຳເຂົ້າປຽກເສັ້ນ
This handmade rice noodle salad combines elements from two traditional Lao dishes: khao piek sen and thum mak hoong. It merges the best aspects of both, resulting in a saucy and spicy noodle dish that tantalizes the taste buds. The noodles are delightfully chewy and bouncy as they soak up the flavorful Lao sauce, creating a truly unique culinary experience.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 bird eye chili pepper
- 1 tbsp palm sugar
- 2 tbsp lime juice
- ½ tsp shrimp paste
- 2 tbsp tamarind paste
- 3 tbsp padaek
- ½ tsp msg
- 1 cup grape tomatoes, halved
- 1 cup jasmine rice flour
- 1 cup tapioca flour
- 2/3 cup boiling water
Instructions
- 1
Begin by placing the peppers and palm sugar in a large mortar. Crush them together to form a paste.
- 2
Next, add lime juice to the paste and mix thoroughly.
- 3
Incorporate the shrimp paste, ensuring it's well blended with the rest of the mixture.
- 4
Integrate the tamarind paste and padaek, mixing well.
- 5
Then, add MSG and halved tomatoes. Gently crush each tomato to release its juices into the sauce.
- 6
In a separate large bowl, combine rice flour and tapioca flour. Whisk them together.
- 7
Slowly pour boiling hot water into the flour mixture, stirring with a silicone spoon.
- 8
Once the mixture is well combined and doesn't stick to your hand, knead it with your hands until it forms a smooth dough.
- 9
Roll out the dough thinly using a rolling pin.
- 10
Cut the dough into noodles either using a noodle cutter or by hand.
- 11
Bring a large pot of water to a rolling boil. Add the cut noodles and cook for 2-3 minutes.
- 12
Drain the noodles and rinse them under cool water until they are no longer hot.
- 13
Transfer the noodles to a bowl and top them with the thum sauce. Mix well.
- 14
Enjoy your noodles immediately.