Khauk swè thoke — wheat noodles tossed with cabbage, dried shrimp and chilli oil

初級

Khauk Swè Thoke (Burmese Noodle Salad)

Name: Khauk Swè Thoke (Burmese Noodle Salad)
Total time: 25 min
Yield: 2
Cuisine: Burmese
Ingredients: 200 g Thin wheat noodles (or fresh egg noodles); 3 tbsp Dried shrimp; 120 g Cabbage, shredded very finely; 1 small Carrot, cut to matchsticks; 3 Shallots, thinly sliced; 4 tbsp Peanut oil; 4 Garlic cloves, thinly sliced; 2 tbsp Chickpea flour (besan), toasted; 2 tbsp Fish sauce; 1 tbsp Tamarind paste; 1 Lime; 1 tsp Chilli flakes; 2 Boiled eggs, halved; 15 g Coriander leaves

The noodle a-thoke of every Burmese tea shop — wheat noodles tossed by hand with dried shrimp, cabbage, carrot, fish sauce and lime, and slicked with fried peanut oil. No cooking beyond boiling the noodles.

出典

レシピ提供 Burmese home kitchens · 🏺 伝統 · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · hand-mixed noodle salad — An ownerless everyday dish, so no cook is credited. The cited article confirms khauk swè thoke as a Burmese wheat-noodle salad of dried shrimp, shredded cabbage, carrots, fish sauce and lime dressed with fried peanut oil, and its journey to Chennai as 'atho'. The toasted chickpea flour, tamarind, garlic-oil method and quantities are this book's own.

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Redhills Recipes TTN Easy Cooking & Baking amandaslunchbox

⏱ 25 分🍽 2人分🔥 420 kcal🇲🇲 ミャンマー🌶️🌶️

ハラール乳製品不使用

作り方

Boil the noodles until just tender, drain, rinse under cold water and toss with 1 tablespoon of the peanut oil so they do not clump.
Heat the remaining oil and fry the garlic slices slowly until pale gold. Lift the garlic out and keep both — the crisp garlic and the oil it flavoured.
💡 Pale gold, then out. Garlic keeps cooking in hot oil and goes bitter in the ten seconds you spend looking for the strainer.
Put the noodles in a wide bowl with the cabbage, carrot, shallots, dried shrimp and toasted chickpea flour.
Add the fish sauce, tamarind, the juice of the lime, chilli flakes and the garlic oil. Toss with your hand — squeezing and turning — for a full minute until every strand is coated and the chickpea flour has become a light dressing.
💡 By hand, not with tongs. A thoke means 'mixed by hand', and the squeezing is what works the flour and oil into a dressing instead of a dusting.
Taste — it should be sour, salty and a little sweet from the shallots. Adjust with more lime or fish sauce.
Pile into bowls, top with the crisp garlic, egg halves and coriander, and eat at once.

💡 コツ

This is the dish that Burmese Tamils carried back to Chennai after the war, where it is sold on the street as 'atho'. The recipe travelled intact because nothing in it needs a kitchen.
Fried rice noodles or a handful of crushed fried chickpea fritters on top give the crunch a tea shop would add.