Known as ‘nan gyi thoke’, this dish is one of many ‘thoke’ dishes in Burma. The idea of ‘thoke’ denotes a hand-mixed preparation, but utensils can do the job too if you prefer to keep your hands clean! This dish involves rice noodles sticks, similar to ones you may use for Pad Thai, which require only a quick soak in boiling water. The noodles are bolstered with a variety of greens such as coriander, spring onions and shredded cabbage or lettuce. There are other hearty additions too including sliced potato, which can be cooked in the microwave in just five minutes, and crispy-fried onions and garlic. I make the crispy onions and garlic from scratch in this recipe, but feel free to use the ready-made crispy onions and garlic from Asian supermarkets to save time. The dressing for the noodles combined toasted chickpea flour (gram flour) - a classic Burmese method of adding creaminess - and curry chicken, which is prepared very quickly using simple spices, diced chicken and plenty of oil. Don’t be tight on the oil: this oil will be charged with flavour and ultimately provides dressing for the noodles. Serve it at room temperature; there is no pressure to serve this hot. It’s a real firework display of a dish that you will want to make again! Let’s go!
