Meeshay — Print Recipe — The Culinary Codex

Thin rice noodles served with a savory tomato and chicken sauce, garnished with pickled vegetables and chili oil. This Shan State specialty balances tangy, savory, and spicy flavors in every bite.

Ingredients

400g thin rice noodles
300g chicken thighs, minced
4 ripe tomatoes, diced
3 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons chili oil
Pickled mustard greens
2 tablespoons vegetable oil
Fresh cilantro

Instructions

1 Fry garlic in vegetable oil until golden, add minced chicken, and cook until browned and aromatic.
2 Add diced tomatoes and cook down for ten minutes until they break into a thick, rich sauce.
3 Season with fish sauce and soy sauce, simmering until the sauce has concentrated and the oil begins to separate.
4 Cook thin rice noodles in boiling water until just tender, then drain and portion into bowls.
5 Spoon the tomato chicken sauce generously over the noodles in each bowl.
6 Top with pickled mustard greens, a drizzle of chili oil, and fresh cilantro leaves.

Did You Know?

Meeshay is often compared to its close cousin Shan khao swel, but the key difference is that meeshay uses a tomato-forward sauce rather than a broth-based serving style.