Nan Gyi Thoke, a vibrant Myanmar noodle salad, is a beloved dish known for its bold flavors and satisfying textures. Featuring thick rice noodles tossed in a creamy, spicy chicken curry dressing, this dish is garnished with crunchy toppings like fried shallots, boiled eggs, and toasted chickpea flour. Popular in Mandalay and beyond, Nan Gyi Thoke reflects Myanmar’s culinary creativity, blending Chinese and Indian influences into a refreshing yet hearty salad. Follow this detailed step-by-step recipe to create an authentic Nan Gyi Thoke at home, perfect for a flavorful lunch or light dinner.
Ingredients (Serves 4-6)
For the Chicken Curry Dressing:
- 1 lb (450g) boneless chicken thighs, cut into small pieces
- 1 tablespoon soy sauce
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons peanut oil
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (optional, for heat)
- 1 teaspoon ground coriander
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- ½ cup chicken stock
- 2 tablespoons chickpea flour (besan), toasted
For the Noodles and Garnishes:
- 12 oz (340g) thick rice noodles (nan gyi or udon-style rice noodles)
- 2 hard-boiled eggs, sliced
- ¼ cup fried shallots (homemade or store-bought)
- ¼ cup toasted chickpea flour (besan)
- ¼ cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
- ¼ cup roasted peanuts, crushed
- 1 teaspoon chili oil or dried chili flakes (optional, for heat)
- 1 tablespoon fish sauce (optional, for extra seasoning)
Equipment Needed
- Large pot
- Medium skillet
- Mortar and pestle or food processor
- Strainer or colander
- Mixing bowl
- Measuring cups and spoons
- Spice grinder or skillet (for toasting chickpea flour)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the chicken thigh pieces with 1 tablespoon soy sauce, 1 teaspoon ground turmeric, and 1 teaspoon paprika. Mix well to coat the chicken evenly. Let it marinate for 15-20 minutes while you prepare the other ingredients. This step infuses the chicken with flavor and gives it a vibrant color, essential for the curry dressing in Nan Gyi Thoke.
Step 2: Toast the Chickpea Flour
Toasted chickpea flour adds a nutty depth and helps thicken the dressing. In a dry skillet over medium heat, toast 2 tablespoons chickpea flour for the dressing and an additional ¼ cup for garnish (total 6 tablespoons). Stir constantly for 5-7 minutes until golden brown and aromatic. Remove from heat, divide into two portions (2 tablespoons for the dressing, ¼ cup for garnish), and set aside to cool. This step is key to achieving the creamy texture of the dressing.
Step 3: Prepare the Aromatic Paste
In a mortar and pestle or food processor, blend the chopped onion, minced garlic, and minced ginger into a coarse paste. This aromatic paste forms the flavor base of the chicken curry dressing, delivering the warm, savory notes typical of Burmese cuisine.
Step 4: Cook the Chicken Curry Dressing
Heat 2 tablespoons peanut oil in a medium skillet over medium heat. Add the aromatic paste, 1 teaspoon turmeric, 1 teaspoon chili powder (if using), and 1 teaspoon ground coriander. Sauté for 5-7 minutes, stirring occasionally, until the paste is fragrant and the onions soften. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Stir in 2 tablespoons fish sauce, 1 teaspoon sugar, and ½ cup chicken stock. Simmer for 5 minutes, then sprinkle in the 2 tablespoons of toasted chickpea flour, stirring well to thicken the mixture into a creamy, curry-like dressing. Remove from heat and let it cool slightly.
Step 5: Cook the Noodles
Bring a large pot of water to a boil. Add the thick rice noodles (nan gyi or udon-style) and cook according to package instructions, typically 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Toss the noodles with a teaspoon of peanut oil to keep them from clumping, then set aside.
Step 6: Prepare the Garnishes
While the chicken dressing cools, prepare the garnishes. Hard-boil 2 eggs (10 minutes in boiling water), cool, peel, and slice into rounds or wedges. If making fried shallots, thinly slice 1 small shallot and fry in hot oil until golden and crisp, then drain on paper towels. Alternatively, use store-bought fried shallots. Chop fresh cilantro, slice green onions, crush roasted peanuts, and cut lime wedges for serving. Ensure the ¼ cup of toasted chickpea flour is ready for sprinkling.
Step 7: Assemble the Nan Gyi Thoke
In a large mixing bowl, combine the cooked noodles with the chicken curry dressing. Toss thoroughly to ensure the noodles are evenly coated with the creamy, flavorful dressing. The dressing should cling to the noodles, giving them a glossy, spiced coating. If the mixture seems too dry, add a splash of chicken stock or water to loosen it.
Step 8: Plate and Garnish
Divide the dressed noodles into individual serving bowls or onto a large platter for sharing. Top each portion with sliced boiled eggs, a sprinkle of fried shallots, a dusting of toasted chickpea flour, chopped cilantro, sliced green onions, and crushed roasted peanuts. Add a drizzle of chili oil or a pinch of chili flakes for heat, if desired. Serve with lime wedges on the side for a tangy burst.
Step 9: Serve and Customize
Serve Nan Gyi Thoke immediately, encouraging diners to squeeze lime juice over their portion and mix in the garnishes to enhance the flavors. In Myanmar, this dish is often customized at the table, with each person adjusting the balance of tangy, spicy, and crunchy elements. If desired, offer extra fish sauce on the side for added umami. Enjoy with a fork and spoon, mixing the noodles and garnishes with each bite.
Tips for Success
- Sourcing Ingredients: Thick rice noodles (nan gyi) are ideal, but udon-style rice noodles or even spaghetti can work in a pinch. Find fish sauce and chickpea flour at Asian markets or large supermarkets.
- Vegetarian Option: Replace chicken with tofu or mushrooms and use vegetable stock with soy sauce instead of fish sauce for a plant-based version.
- Make Ahead: Prepare the chicken curry dressing and garnishes a day in advance. Store the dressing in the fridge and reheat gently before tossing with freshly cooked noodles.
- Storage: Store leftover dressed noodles in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of water to loosen the dressing. Garnishes are best added fresh.
Why You’ll Love This Recipe
Nan Gyi Thoke is a delightful mix of creamy, spicy, and crunchy, making it a standout in Myanmar’s culinary landscape. The rich chicken curry dressing, paired with the chewy noodles and vibrant garnishes, creates a balanced dish that’s both satisfying and refreshing. This recipe is straightforward, using accessible ingredients to deliver an authentic taste of Myanmar. Perfect for a light meal or a unique dish to share with friends, Nan Gyi Thoke brings the bold flavors of Burmese street food to your table.
Serving Suggestions
Serve Nan Gyi Thoke as a standalone meal, paired with a side of Burmese tea leaf salad (laphet) or a simple cucumber salad for freshness. A chilled glass of karkade (hibiscus tea) or a Burmese lime soda complements the dish’s bold flavors beautifully. For a communal experience, present the salad on a large platter with garnishes in small bowls, letting guests customize their portions. This dish is ideal for warm weather or as a flavorful lunch option.
Cultural Significance
Nan Gyi Thoke, hailing from Myanmar, is a popular street food and home-cooked dish, especially in Mandalay. Its name, “Nan Gyi” (thick noodles) and “Thoke” (salad), reflects its unique preparation as a tossed noodle salad rather than a soup. Influenced by Chinese noodle dishes and Indian spices, it showcases Myanmar’s culinary diversity. Often enjoyed at gatherings or as a quick meal, Nan Gyi Thoke embodies the country’s love for bold flavors and customizable dishes, fostering connection through shared dining experiences.
