Nan gyi Thoke Recipe

Want a Burmese noodle salad that will make you feel better? This introduction will prepare you for a tasty nan gyi thoke recipe, which is made with thick rice noodles, rich chicken curry, nutty chickpea flour, and bright herbs. It has a lot of different textures from the crunchy onions, toasted peanuts, and a zesty squeeze of lime.

The balance of this nan gyi thoke recipe is what makes it special. The savory curry sticks to the noodles, the roasted chili oil adds a little heat, and the fresh cilantro and sliced shallots keep everything interesting. You can get the curry, chickpea flour paste, and toppings ready ahead of time so that putting everything together is quick when it’s time to eat.

This nan gyi thoke recipe is easy to change, so it’s great for weeknights or casual get-togethers. Change the proteins, add more or less chilies to taste, and top with hard-boiled eggs for extra richness. Serve it warm or at room temperature, and don’t forget to put lime wedges on the side for a bright finish.

What it is

The name “Nan Gyi Thoke” literally means “thick round noodle salad.” The chewy rice noodles are mixed with a fragrant chicken curry sauce, toasted chickpea flour for body, and a lot of crunchy toppings. You can make it at home like street food.

Ingredients (serves 3–4)

• 400 g thick rice noodles (nan gyi; udon works)
• 2–3 hard-boiled eggs, wedged
• 1 small red onion, thinly sliced; handful cilantro
• 2 tbsp crispy fried garlic; 2 tbsp roasted peanuts
• Lime wedges & chili oil, to serve

Chicken curry sauce

• 500 g boneless chicken thighs, bite-size
• 1 onion (finely chopped), 3 garlic cloves, 1-inch ginger (minced)
• 2 tbsp neutral oil
• 1 tsp turmeric, 1 tbsp paprika, 1 tsp chili powder (to taste)
• 1 tbsp curry powder (optional)
• 2 tbsp fish sauce, 1 cup chicken stock/water
• ½ cup coconut milk (optional)
• 2 tbsp chickpea flour, dry-toasted, then whisked with 3 tbsp water

Make it

1. Curry: Warm oil, sauté onion 5 min. Add garlic/ginger, spices 30 sec. Add chicken, sear 2–3 min. Stir in fish sauce and stock; simmer 10 min. Add coconut milk and the chickpea-flour slurry; simmer until glossy and spoon-coating. Skim off a few spoonfuls of the orange oil—save for tossing.
2. Noodles: Boil noodles until just tender; drain well.
3. Toss: In a big bowl, combine noodles with ¾–1 cup curry sauce, 1–2 tbsp reserved curry oil, a squeeze of lime, and a drizzle of chili oil. Adjust salt/lime.
4. Top & serve: Add eggs, onion, cilantro, fried garlic, and peanuts. Serve extra curry and lime on the side.

Tips & swaps

• No chickpea flour? Use a little peanut butter or tahini for body (different but delicious).
• Vegetarian: swap mushrooms/tofu for chicken and use veggie stock.
• Texture is key—keep noodles bouncy and toppings crunchy.

Enjoy your bowl of Burma’s most crave-able noodle salad! 🍜✨

mart swaps & variations : Nan gyi Thoke Recipe

• Protein: Shredded poached chicken, rotisserie leftovers, pork, or prawns (cook prawns briefly).
• Vegetarian/Vegan: Replace chicken with firm tofu + mushrooms; swap fish sauce for light soy sauce plus a splash of rice vinegar or a little white miso. Use veg stock.
• No chickpea flour? Peanut butter or tahini (1–2 tsp) will add body—different, but tasty.
• Coconut vs classic: Many versions skip coconut milk; it’s still authentic and lighter.
• Heat: Use chili oil, crushed dried chilies, or a dab of chili paste to taste.

Make-ahead & storage

• Curry keeps 3–4 days in the fridge; it thickens as it cools—loosen with a splash of water when reheating.
• Cook noodles fresh and toss right before serving to keep them springy.
• Fried garlic stays crisp in an airtight jar for a week.

Serving ideas

Great for brunch or a “DIY noodle bar”—let guests toss and top their own bowls.

Add a spoon of roasted chickpea powder on top for extra aroma.

Side of quick cucumber-onion salad (salt, lime, sugar, chili) or pickled mustard greens for brightness.

Nan Gyi Thoke (Burmese Thick Noodle Salad)

A beloved Yangon “dry” noodle dish: thick rice noodles tossed with a fragrant, lightly spicy chicken curry, thickened with toasted chickpea flour and finished with lime, peanuts, and crispy garlic. Ready in ~35 minutes; serves 3–4.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Myanmar

Servings 4

Calories 630 kcal

Equipment

• Large pot (for noodles) • Medium saucepan or sauté pan (for curry) • Small dry skillet (to toast chickpea flour) • Strainer • Mixing bowl • Tongs • Knife & board • Measuring cups/spoons

Ingredients

  

• Chicken curry sauce
• 2 tbsp neutral oil
• 1 medium onion finely chopped
• 3 garlic cloves minced
• 1- inch 2.5 cm ginger, minced
• 1 tsp ground turmeric
• 1 tbsp paprika sweet
• 1 tsp chili powder to taste
• 1 tbsp curry powder optional
• 1 lb 500 g boneless chicken thighs, bite-size
• 2 tbsp fish sauce or light soy sauce
• 1 cup 240 ml chicken stock or water
• ½ cup 120 ml coconut milk (optional, for richness)
• 2 tbsp chickpea flour dry-toasted, then whisked with 3 tbsp water (slurry)
• Noodles & toppings
• 14 oz 400 g thick rice noodles (nan gyi; udon works)
• 2 –3 hard-boiled eggs wedged
• 1 small red onion thinly sliced
• Handful cilantro chopped
• 2 tbsp crispy fried garlic
• 2 –3 tbsp roasted peanuts roughly crushed
• Lime wedges & chili oil • Salt to taste

Instructions

 

• Toast & prep: In a dry skillet over medium heat, toast chickpea flour 2–3 min until nutty; whisk with 3 tbsp water to make a smooth slurry. Set aside.
• Build curry: Heat oil in a saucepan (medium). Sauté onion 5–6 min until lightly golden. Add garlic and ginger; cook 30 sec. Stir in turmeric, paprika, chili powder, and curry powder; cook 20–30 sec until fragrant.
• Cook chicken: Add chicken; sear 2–3 min. Add fish sauce and stock; simmer gently 10–12 min until tender.
• Thicken: Stir in coconut milk (if using), then the chickpea-flour slurry. Simmer 2–4 min until glossy and spoon-coating. Salt to taste. Spoon off 1–2 tbsp of the orange curry oil and reserve for tossing.
• Noodles: Boil noodles just until tender and bouncy; drain very well.
• Toss: In a large bowl, combine noodles with ¾–1 cup curry sauce, 1–2 tbsp reserved curry oil, a squeeze of lime, and a drizzle of chili oil. Adjust salt/lime/heat.
• Top & serve: Add eggs, red onion, cilantro, fried garlic, and peanuts. Serve extra curry and lime on the side.

Notes

• V / Vegetarian/Vegan: Swap chicken for firm tofu + mushrooms; use vegetable stock and light soy (or a little white miso) instead of fish sauce.
• No chickpea flour? Use 1–2 tsp tahini or peanut butter for body (different but tasty).
• Texture keys: Keep noodles slightly chewy; the sauce should coat, not pool.
• Make-ahead: Curry keeps 3–4 days refrigerated; loosen with a splash of water when reheating. Cook noodles fresh for best texture.
• Heat control: Add chili oil at the end so everyone can dial in their spice.
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Keyword Nan Gyi Thoke, Burmese noodle salad, thick rice noodles, chicken curry sauce, chickpea flour, coconut milk, Yangon street food, spicy noodle salad, peanuts, fried garlic, lime

Share Your Twist!

Got a version you swear by? Tell us how you make Nan Gyi Thoke your own—what you swap, boost, or skip. Use this quick template in the comments:

• Noodles: (thick rice / udon / gluten-free, etc.)
• Sauce tweaks: (extra turmeric, no coconut, tahini/peanut for body)
• Protein/veg: (chicken, tofu + mushrooms, prawns)
• Heat level: (mild/medium/hot; chili oil, flakes, or paste)
• Crunch & freshness: (fried garlic, peanuts, pickled mustard greens, herbs)
• Acid/sweet balance: (lime, a pinch of sugar)
• Pro tip: (what made it pop for you)

If you can, add a photo and your city: we love seeing regional riffs!

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