Nan Gyi Thoke (နန်းကြီးသုပ်) — Burmese Thick Rice Noodle Salad

• 800 gfresh thick round rice noodles (nan gyi-style noodles; use thick rice udon or banh canh noodles if needed)
• 500 gboneless skinless chicken thighs
• 2medium yellow onions (finely chopped)
• 5 clovegarlic (minced)
• 1 inchfresh ginger (peeled and grated)
• 3 tbsppeanut oil
• 1 tspground turmeric
• 2 tspsweet paprika
• 0.5 tspground cayenne pepper
• 1 tspngapi fermented fish paste (optional but traditional for deep savory flavor)
• 2 tbspfish sauce
• 0.75 tspfine sea salt
• 240 mlwater
• 150 gshallots (thinly sliced)
• 50 gchickpea flour (toasted until nutty and beige)
• 4hard-boiled eggs (halved or quartered)
• 2limes (cut into wedges)
• 0.5 bunchcilantro (roughly chopped)
• 4scallions (thinly sliced)
• 1 tsproasted chili flakes
• 2 tbsptoasted chickpea flour (reserved from the toasted chickpea flour for sprinkling)

Instructions

1. 1

   Toast the chickpea flour in a dry skillet over medium-low heat for 6 to 8 minutes, stirring constantly, until it smells nutty and turns a light beige color. Transfer it immediately to a bowl so it does not scorch from the residual heat.

2. 2

   Make the crispy shallot oil by heating 120 ml peanut oil in a small pan over medium heat, then add the sliced shallots. Fry for 8 to 12 minutes, stirring often, until the shallots are evenly golden, then strain and keep the fragrant oil and crispy shallots separately.

3. 3

   Cut the chicken thighs into 2 cm pieces and pat them dry with kitchen paper. Season them with 0.5 tsp of the salt, turmeric, paprika, and cayenne so the spices begin to stain the meat before cooking.

4. 4

   Heat 3 tbsp peanut oil in a heavy saucepan over medium heat and cook the chopped onions for 10 to 12 minutes until soft, sweet, and lightly golden. Add the garlic and ginger, then cook for 1 minute more until the raw aroma disappears.

5. 5

   Stir in the seasoned chicken, ngapi fermented fish paste, and fish sauce, coating the meat thoroughly in the onion-spice base. Cook for 5 minutes, turning the pieces, until the outside of the chicken is no longer raw.

6. 6

   Pour in 240 ml water, reduce the heat to low, and simmer uncovered for 22 to 25 minutes until the chicken is tender and the liquid has reduced to a glossy curry sauce. Taste the sauce and add the remaining 0.25 tsp salt only if the fish sauce and ngapi have not made it savory enough.

7. 7

   Shred about half of the cooked chicken directly in the pan with two forks and leave the rest in small chunks for texture. Stir 3 tbsp of the toasted chickpea flour into the curry to thicken it into the characteristic coating sauce for nan gyi thoke.

8. 8

   Prepare the noodles according to their type: blanch fresh thick rice noodles in boiling water for 1 to 2 minutes, or cook dried noodles according to the package until tender but not mushy. Drain well, rinse briefly with warm water to remove excess starch, and shake off as much water as possible.

9. 9

   For each serving, place one quarter of the noodles in a wide bowl and add one quarter of the chicken curry, 1 tbsp shallot oil, 1 tbsp toasted chickpea flour, scallions, cilantro, and a squeeze of lime. Toss thoroughly in the Burmese thoke style so the noodles are stained yellow and evenly coated rather than sauced only on top.

10. 10

    Finish each bowl with crispy shallots, roasted chili flakes, extra toasted chickpea flour, and 1 hard-boiled egg. Serve immediately with more lime wedges on the side, because nan gyi thoke tastes best when the warm curry, chewy noodles, crisp shallots, and bright citrus are freshly mixed.