KHAO PIEK SEN

1 whole chicken
1 pkg. rice flour
½ pkg. tapioca flour
1 bunch cilantro
3-4 stalks green onions
Salt, sugar, fish sauce, black pepper

Bring a large pot to a boil. Mix the rice flour and tapioca starch in a large bowl. Add about 1/2 - 1 cup of the boiling water slowly to the flour and mix with wooden spoons. When it reaches the right consistency, roll the mixture with your hands until it becomes soft and doughy. If it's too sticky add more flour and continue to knead. Cover with a damp paper towel and set aside.

Wash the chicken and then add to the pot. Season with fish sauce and a dash of salt and sugar. Let cook until tender. Meanwhile wash the cilantro and green onions. Chop them up and set aside for later use as garnish. When the chicken is cooked, bring it out to cool, and shred the meat. Put the shredded meat and bones back into the pot to simmer.

Bring another large pot to a boil. Fold the dough a few more times to soften. Sprinkle some tapioca starch or rice flour onto a clean flat surface. Roll the dough out into a rectangle. Cut the dough into strings.

Bring the broth pot back to a boil. Par-boil the noodles in the 2nd pot in batches. Transfer the noodles into the soup pot. Add more seasonings if needed. Ladle the noodle soup into bowls with a dash of black pepper and garnish with cilantro/green onions.