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Nan gyi Thoke Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Myanmar
Calories: 630
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. 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.
  3. Cook chicken: Add chicken; sear 2–3 min. Add fish sauce and stock; simmer gently 10–12 min until tender.
  4. 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.
  5. Noodles: Boil noodles just until tender and bouncy; drain very well.
  6. 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.
  7. 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.
  • Nan gyi Thoke Recipe