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.
Ingredients
500g thick rice noodles
300g chicken breast
3 tablespoons chickpea flour
2 onions, thinly sliced
3 cloves garlic, minced
2 tablespoons fish sauce
1 teaspoon turmeric
1 teaspoon chili powder
3 tablespoons vegetable oil
Fresh cilantro
Lime wedges
Crispy chickpea fritters
Instructions
1Boil chicken breast with turmeric and salt until cooked, then shred finely and reserve the cooking liquid.
2Make a thick curry sauce by frying onions and garlic, adding chickpea flour, chili powder, and some chicken broth to form a rich paste.
3Cook the thick rice noodles until tender, drain, and toss with a little oil to prevent sticking.
4Mix the noodles with the curry sauce and shredded chicken, ensuring every strand is coated.
5Plate the dressed noodles and top with sliced raw onions, cilantro, crispy fritters, and lime wedges.
6Serve 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.