Khao Piak Sen

Mix the rice flour and tapioca starch. Pour in boiling water and stir first with a spoon, then, once the mixture has cooled slightly, knead by hand into a smooth, non-sticky dough.

Dust the work surface with tapioca starch, roll out the dough to about 6 mm thick, and cut into strips 6 mm wide.

Place the chicken broth, chicken thighs, lightly crushed lemongrass, ginger slices, and kaffir lime leaves in a pot. Bring to a boil, reduce the heat, and simmer gently for 15 minutes, until the chicken is fully cooked through.

Remove the chicken thighs, let them cool enough to handle, and shred the meat. Season the broth with fish sauce, sugar, and salt to taste; keep it hot.

Cook the noodles in batches directly in the boiling broth for 3–4 minutes, until they turn slightly translucent, float to the surface, and remain springy.

Divide the noodles and shredded chicken among bowls and ladle over the broth. Top with scallions and cilantro, and serve with lime wedges.