Thick round rice noodles tossed in a fragrant chicken curry sauce with chickpea flour, topped with sliced onions, cilantro, crispy fritters, and a squeeze of lime. This festive noodle salad is a hallmark of Burmese celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil chicken breast with turmeric and salt until cooked, then shred finely and reserve the cooking liquid.
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2
Make a thick curry sauce by frying onions and garlic, adding chickpea flour, chili powder, and some chicken broth to form a rich paste.
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3
Cook the thick rice noodles until tender, drain, and toss with a little oil to prevent sticking.
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4
Mix the noodles with the curry sauce and shredded chicken, ensuring every strand is coated.
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5
Plate the dressed noodles and top with sliced raw onions, cilantro, crispy fritters, and lime wedges.
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6
Serve at room temperature, allowing guests to squeeze lime and add chili oil to taste.
Did You Know?
Nan gyi thoke is considered the quintessential Burmese party dish and is almost always served at weddings and novitiation ceremonies throughout Myanmar.
Chef's Notes
Equipment Tips
- large pot
- wok
- mixing bowl
The Story Behind Nan Gyi Thoke
Nan gyi thoke has deep roots in Burmese communal dining traditions, predating colonial influence. The thick rice noodles were historically hand-rolled in village kitchens, and the curry sauce reflects the indigenous spice palate of central Myanmar. The dish became a symbol of celebration and community, served at monasteries during religious festivals and at family gatherings for generations.
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