Nan Gyi Thoke

Name: Nan Gyi Thoke
Total time: 45 min
Yield: 4
Cuisine: Burmese
Ingredients: 500 g Thick round rice noodles; 400 g Chicken thighs, chopped small; 2 Onions, blended; 5 Garlic cloves; 1 tsp Turmeric powder; 2 tsp Paprika; 3 tbsp Chickpea flour; 80 ml Peanut oil; 2 tbsp Fish sauce; 2 tbsp Chilli oil; 60 g Roasted peanuts, crushed; 3 Hard-boiled eggs, sliced; 1 handful Coriander and spring onion; 2 Lime

Fat round rice noodles tossed by hand with a thick chicken curry, chickpea flour, chilli oil and crushed peanuts — mohinga's dry cousin, eaten with a spoon and no broth at all.

แหล่งที่มา

สูตรโดย Burmese home kitchens · 🏺 ดั้งเดิม · 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 · noodle salad — An ownerless traditional dish, so no cook is credited. The cited article confirms it as an a thoke salad in Burmese cuisine, made with thick round rice noodles mixed with chicken curry and chilli oil. Quantities and method are this book's own.

ที่มาบนวิกิพีเดีย ↗

ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Wayne Thant QUICKCOOK Umami Daily

⏱ 45 นาที🍽 4 ที่🔥 560 แคล🇲🇲 เมียนมา🌶️🌶️

ปลอดนม

วิธีทำ

Fry the onion and garlic in the oil for 10 minutes until dark gold and the oil separates.
Add the turmeric, paprika and chicken. Fry 5 minutes, then add 250 ml water and simmer 20 minutes until thick.
Stir the chickpea flour into a little cold water, add it to the curry and cook 3 minutes until it clings to the chicken.
💡 This curry should be thick enough to sit on the noodles, not run off them. If it pools at the bottom of the bowl, cook it down further.
Boil the noodles, drain well and let them steam dry for a minute.
Toss the noodles with the curry, chilli oil, fish sauce and half the peanuts — by hand if you can, so nothing breaks.
Top with egg, the rest of the peanuts, herbs and a hard squeeze of lime.

💡 เคล็ดลับ

Sold at the same stalls as mohinga and eaten at the same hour. Ordering both is normal, not greedy.
Drain the noodles properly. Water clinging to them turns the curry into sauce and the salad into soup.
Mix at the table and eat straight away — it stiffens as it cools and cannot be revived.