Laotian Ka’piek Noodles (Khao Piak, Kao Piak)


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(27 Ratings)

Preparation time
1 hr

Cooking time
10 mins


Ka’piek is one dish I never get sick of eating – in cold or hot weather.  It took me many practices to get the dough just right and get the stickiness that tasty ka’piek is known for.

Laotian Ka'piek Noodles (Khao Piak, Kao Piak), 3.9 out of 5 based on 27 ratings


  • 1 bag rice flour
  • 2 bags tapioca flour (1 bag used in the noodle mixture, and 1 bag for the remainder of the process)
  • 5 cups hot water
  • chicken or pork broth, sufficient for desired serving size


1.  In a large mixing bowl, mix 1 bag of rice flour and 1 bag of tapioca flour really well. Slowly add hot water into your flour mixture and stir as you go (making sure your water is hot or else the flour will not mix well).

2.  Press down the flour mixture with a spatula or Asian rice scooper. (Caution: the mixture will be hot so you won't want to use your hands.) Try to press the flour mixture together as much as possible with the rice scooper while it is still hot. Once the pressed flour mixture cools, use your hands to form it into a round dough.

3.  Break the dough to form smaller round balls and let it sit for 10 minutes. (If the dough becomes sticky, add a small amount of tapioca flour from the second bag and mix it into the dough.)

4.  Sprinkle a small amount of tapioca flour on a large cutting board (or a flat clean surface) and roll out each ball with a rolling pin. Continue rolling until the sheet is approximately 1/2 inch thick. Set aside for 15 minutes.

5.  Cut the sheets into long, thin flat strands with a knife. (If the dough becomes sticky, use tapioca flour to coat the sheets and your knife.) When finished cutting, sprinkle a small amount of tapioca flour on the noodle strands to prevent the strands from sticking together.

6.  Boil chicken broth or pork broth. Add noodles to boiling broth, making sure the noodles do not stick to the bottom. To avoid breaking noodles, allow them to cook a few minutes before stirring. Remove to a bowl, and add condiments and herbs as desired (for example, hot chili garlic sauce, cilantro, green onions, and bean sprouts). Enjoy!

Note:  The freshly made noodles can be kept in a Ziplock bag for a few days in the refrigerator.

4 Comments add one

  1. mcleroi says:

    This came out perfect! I tried to make this before and it never really worked out quite right. I must’ve been missing all the hints and tips along the way. Thank you Kelly!

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  2. SoyMilk says:

    We’ve tried winging ka’piek a couple times before. Our proportions were off and we didn’t let the batter sit in between steps. This recipe is great. I’ll post pics when we attempt it.

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  3. steven says:

    Ka’piek is my new favorite thing in the world. I tried to cut the recipe in half and I think I used too much flour, though. It would have been perfect if I had used 1 3/4 cups of each flour, then 2 1/2 cups water. I got nervous and added more flour and the dough didn’t roll out quite thin enough and the noodles came out a little chewy. Still amazingly delicious, though. Oh, and I didn’t have any of the veggie addins so I used broth, black bean garlic sauce, chili, and some chopped basil. Amazing!

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