I never used to gravitate towards noodles over rice, until my then friend now husband introduced me to Nan Gyi Thoke.
In Burmese “Nan Gyi” refers to the thick round rice noodles used in this dish and “thoke” is word for “salad”; literally translating to rice noodle salad. Don’t be fooled though, it is greater that your average rice noodle salad. This dish holds a significant place in Burmese cuisine and can be found in across a wide range of restaurants in Myanmar. They even serve this dish as a breakfast staple; move aside smashed avo on toast!
Ingredients You’ll Need for Nan Gyi Thoke
It is important to note that you’ll find many variations of this dish on offer from Burmese eateries. At a minimum to make the base of the noodle salad there must be:
- Thick rice noodles
- Chicken curry gravy sauce
- Roasted dahl powder
This combination creates a lush earthy and balanced noodle base coating that will have you going back for more. The variation in the dish comes from the fresh ingredients chosen to mix through the base. This typically ranges from coriander, mint, cucumber, red onion, crispy fried garlic and boiled eggs.
To cater for vegetarian or vegan dietaries swap out the chicken with tofu and use vegan fish sauce. I have done this for a Vegan friend of mine and they were super chuffed!
Tips for the Perfect Nan Gyi Thoke
The recipe I have posted below is what I have learnt from my mother in law and, in my humble opinion, is the best version. Having had gestational diabetes during the summer months a cup serving of this salad is what I eagerly looked forward every 2 – 3 hours. To ensure it’s perfection there are several “pressure point” to master:
- Texture: The noodles need to be cooked aldente. The curry sauce has to have the right oil consistency so it coats and binds to the noodles.
- Taste: Caramelizing the onion paste (see Note 1 and Note 2 of the recipe)
- Balancing Flavors: Everyone has different taste preferences so making sure to balance with fish sauce, lemon and add roasted gram flour to get the earthy nutty flavor to your liking.
Now that you know how to prepare an authentic Nan Gyi Thoke, it’s time to try it yourself! This noodle salad brings the flavors of Myanmar into your kitchen. What’s even better about this dish is how affordable and quick it is to make if you keep the Burmese Cooking Essentials on hand in your kitchen.
Don’t forget to share your creations with friends and family—you’ll be sure to impress! Happy cooking, and enjoy your delicious meal!
How to Make Nan Gyi Thoke: The Authentic Burmese Noodle Salad Recipe
Burmese rice noodle salad - it is important to note that there are many variations of this dish you will find on offer from Burmese eateries but at a minimum there must be some chicken gravy, thick rice noodles and roasted dahl powder nestled in-between to give it that earthy taste.
INGREDIENTS
INSTRUCTIONS
Preparing the Nan Gyi
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Prepare the rice noodles in accordance with package instructions, ensuring the noodle still has a bit of bite to it. Once cooked and strained allow the noodle to cool by rinsing it with cold water.
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While the noodle is cooking roughly chop the onions, place in a blender with the paprika and blend to form the base gravy paste.
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In a deep non-stick frypan or small non-stick pot; heat the oil on high. It is important that when the blended onions hit the pot there is a rapid sizzling sound. (See note 1)
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When the oil is hot add the base gravy paste and keep mixing to ensure the paste doesn't catch onto the pot. The base gravy onion paste need to keep frying on high heat until the oil and gravy move as one and the raw onion smell is gone. (See note 2)
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While the onion is frying (I like to multi-task but feel free to do this step before you begin if you wish) dice the chicken thighs into small bite size pieces, coat with tumeric, a bit of salt and allow to sit for 5 - 10 minutes.
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When the raw onion smell is gone add the coated chicken pieces and cook on medium heat until the chicken is cooked through.
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When cooked through season with salt to taste, take off stove and allow to cool. (Note 3)
Making the Thoke
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Once the noodles and gravy have cooled down, in a large mixing bowl, place the rice noodles, chicken gravy, fish sauce (to taste), lemon (to taste), roasted dahl powder, red onion and coriander. Then get your hands in there and toss the noodles to get a good even coating on them.
The noodle salad shouldn't be overly dry so, if it is, the ratio of roasted dahl powder to gravy is a slightly off. To restore the salad to the right moisture level add more curry gravy / fish sauce / lemon.
Serving
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Once happy with the balance of the dish transfer into individual serving dishes and place a slice of lemon incase someone prefers it extra zesty. (Note 4)
Note
Note 1: The onion paste needs to literally fry, like shallow fry in the oil. A failure to ensure high heat when the onion hits the pan means that the onion gravy will struggle to become sweet and caramelized.
Note 2: The onion paste needs to be suspended and somewhat swimming in the oil. If the ratio of oil to onion is a bit off feel free to add in more oil to the pot to encourage full caramelization.
Note 3: You can keep the curry gravy in the fridge for making the noodle salad later on in the week. To do so just lightly zap the required portion of the gravy in the microwave until lukewarm to use.
Note 4: It is best to eat this dish soon after it has been made. Leaving it out to sit for a while may cause the noodle to dry up and not be optimum.
Wow! This looks so delicious!