| 1 1/2 | lb | Cornish game hen, cut into 4 pieces, include giblets |
| 1 | ts | Fish sauce |
| 1/4 | ts | Salt |
| 2 | tb | Corn or peanut oil |
| 1/2 | ts | Fine-chopped fresh ginger |
| 1/2 | ts | Fine-chopped garlic |
| 1/8 | ts | Ground turmeric |
| 1/4 | ts | Paprika |
| 1 | sm | Onion, chopped |
| 1/4 | c | Chopped fresh or canned |
| | Tomato |
| 1 | c | Water |
| 1/2 | lb | Thick rice noodles (rice sticks) |
| | GARNISHES |
| 2 | tb | Toasted chick-pea flour (besan) (recipe separately) |
| 1 | sm | Onion, sliced thin |
| 1 | | Scallion, cut into 1/4-inch-wide slices |
| 1/4 | c | Coarse-chopped fresh coriander |
| | Fish sauce (nam pya ye) |
| 1 | tb | Lightly-toasted dried hot red chili flakes |
| | Wedges of fresh lime |
