Nan Gyi Thoke
A thick rice noodle salad genuinely from Mandalay, where it remains a signature breakfast street food, also called mont di thoke in central and upper Myanmar under a different regional name for the same dish. Its name refers to a goldsmith's wire-drawing technique for pulling strands to a set thickness, describing the noodle's shape, not any connection to naan bread despite the visual resemblance in English spelling. Real nan gyi thoke is genuinely distinct from the site's existing Mohinga and Ohn No Khao Swè: it's a dry, hand-tossed noodle salad bound in an oil-based chicken curry rather than served in broth, with roasted chickpea flour mixed in as a defining nutty thickener, also setting it apart from Shan noodles' thinner noodles and lighter broth.
⚠ Contains: Egg, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g thick round rice noodles, cooked
- 400g chicken, cut into pieces
- 1 tsp turmeric
- 2 tbsp fish sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp roasted chickpea flour
- 2 eggs, boiled
- Fish cake, sliced, bean sprouts, fried shallots, cilantro, and lime, to garnish
Steps
- Marinate the chicken in turmeric and fish sauce.
- Cook the onion, garlic, and ginger in oil, then add the chicken and cook down until the oil separates.
- Stir in the roasted chickpea flour to thicken the curry.
- Toss the cooked noodles with the chicken curry mixture by hand until every strand is coated.
- Top with sliced boiled egg, fish cake, bean sprouts, fried shallots, cilantro, and a squeeze of lime.