Shan Khao Swel

Instructions

1. 1 Cook the flat rice noodles in a large pot of boiling water according to package directions until just tender, about four to five minutes. Drain, rinse under cold water to stop cooking, then toss with a teaspoon of oil to prevent sticking.
2. 2 Heat two tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the minced chicken and cook, breaking it apart with a spatula, for five minutes until the meat is browned and no longer pink anywhere.
3. 3 Add the minced garlic and turmeric to the browned chicken and stir for one minute until fragrant. Add the chopped tomatoes and cook for another four minutes until they break down into a thick, saucy consistency that coats the meat evenly.
4. 4 Season the chicken mixture with soy sauce, chilli powder, and rice vinegar. Stir well and simmer on low heat for three more minutes, allowing the flavours to concentrate. The sauce should be thick enough to cling to the noodles without making them soupy.
5. 5 Divide the cooked rice noodles among individual serving bowls. Spoon the seasoned chicken and tomato mixture generously over the top of the noodles, distributing the sauce evenly so every bite includes some of the spiced meat mixture.
6. 6 Top each bowl with pickled mustard greens, crushed roasted peanuts, sliced spring onions, and fresh cilantro leaves. Serve with extra chilli oil and soy sauce on the side for diners to adjust the flavour to their personal preference.