Burmese Thick Noodle Chicken Salad (Nan Gyi Thoke)


This is one of my favourite Burmese dishes. It’s supposed to be made with thick rice noodles but it’s in intermittent supply at my local Asian grocery store so what is pictured is a medium sized noodle. The thick noodles are usually packaged fresh as opposed to dry and often have Vietnamese names. So the Vietnamese version of this type of thick noodle is “Banh Canh” and the medium sized one is for “Bo Bun Hue”.

The recipe below provides the basic toppings but you can add others such as fried fish cakes, crispy noodles or chilli flakes. It’s also traditionally served with a clear soup. I usually just make a basic chicken soup seasoned only with some salt, sugar, pepper and garnished with coriander.

Serves 6 (double serves – because you can’t just have one!)

Prep time 40 mins
Cook time 20 mins

Ingredients
Chicken curry
500g chicken thigh fillets, 1cm pieces
1/4 tsp tumeric
1/2 tsp sweet paprika powder
2 tbsp fish sauce
1 onion, chopped finely
2 garlic cloves, minced
60ml peanut oil
100-200ml water
Salad
800g thick rice noodles (fresh)
4 boiled eggs, sliced
1/4 cabbage, thinly sliced
2-3 shallots, thinly sliced
30g besan flour, toasted
Chilli oil (1 tbsp chilli powder, 2-3 tbsp peanut oil)
1 lime, wedges
1 bunch coriander, chopped
Fish sauce, to taste
Fried onions, to garnish

Marinade the chicken thigh fillets in tumeric, sweet paprika powder and fish sauce. Meanwhile, prepare the salad toppings – don’t forget to boil the eggs!

Prepare the noodles as per packet instructions and set aside.

Soak the sliced shallots and drain just before serving. This prevents it from giving you an upset tummy when you eat it raw.

Toast the besan flour in a small pan on high heat, stirring until it smells fragrant and set aside.

In a small bowl, place 1 tbsp of chilli powder. Then heat 2-3 tbsp of peanut oil in a small saucepan and once hot, pour onto the chilli, mix and set aside.

In a large saucepan, heat the peanut oil and sautee the onions and garlic until they start to caramelise at the edges.

Add the marinated chicken and just enough water to immerse the chicken pieces to about three-quarters. This was around around 100-200ml. Let it simmer for a further 10 minutes until cooked through and some of the oil starts to pool at the top. Set aside.

Place some noodles on a plate, then top with a couple of spoonfuls of the chicken curry, some cabbage, onion, coriander, egg slices, a spoonful of besan flour, a spoonful of chilli oil and a dash of fish sauce. Toss through and check the consistency. If it’s too wet, add some more besan flour and if it’s too dry, add some more curry sauce. Season to taste with more fish sauce if required. Garnish with fried onion and serve.

Thermomix Adaptation

Ingredients
Chicken curry
500g chicken thigh fillets, 1cm pieces
1/4 tsp tumeric
1/2 tsp sweet paprika powder
2 tbsp fish sauce
1 onion, chopped finely
2 garlic cloves, minced
60g peanut oil
100-200g water
Salad
800g thick rice noodles (fresh)
4 boiled eggs, sliced
1/4 cabbage, thinly sliced
1 onion, thinly sliced
30g besan flour, toasted
Chilli oil (1 tbsp chilli powder, 2-3 tbsp peanut oil)
1 lime, wedges
1 bunch coriander, chopped
Fish sauce, to taste
Fried onions, to garnish

Marinade the chicken thigh fillets in tumeric, sweet paprika powder and fish sauce. Meanwhile, prepare the salad toppings.

Boil the eggs in the ‘Egg boiler mode’ then peel, slice and set aside.

Place the peanut oil, onions and garlic in mixing bowl then with splash guard instead of measuring cup, sautee 10 mins/Varoma/stirring speed.

Meanwhile, prepare the noodles as per packet instructions and set aside.

Toast the besan flour in a small pan on high heat, stirring until it smells fragrant and set aside.

Add the marinated chicken and just enough water to immerse the chicken pieces to about three-quarters. This was around around 100-200g. Let it cook with splash guard for 10 mins/120C/speed 1 until cooked through. Then shred the chicken for 5 sec/reverse/speed 4 then set aside.

Meanwhile, prepare the chilli oil. In a small bowl, place 1 tbsp of chilli powder. Then heat 2-3 tbsp of peanut oil in a small saucepan and once hot, pour onto the chilli, mix and set aside.

Place some noodles on a plate, then top with a couple of spoonfuls of the chicken curry, some cabbage, onion, coriander, egg slices, a spoonful of besan flour, a spoonful of chilli oil, a squeeze of lime and a dash of fish sauce. Toss through and check the consistency. If it’s too wet, add some more besan flour and if it’s too dry, add some more curry sauce. Season to taste with more fish sauce if required. Garnish with fried onion and serve.

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