Mandalay Nan Gyi Thoke
A Mandalay noodle salad with thick rice strands, savory chicken, chickpea flour and enough lime and chile to keep every forkful lively.
About this dish
Nan gyi thoke is a thick rice noodle salad strongly associated with Mandalay and also known as Mandalay mont di. The noodles are dressed rather than submerged, with chicken or another savory curry, toasted chickpea flour, seasoned oil and garnishes such as onion, egg, herbs, crispy noodles and lime.
Why this dish matters
Myanmar government cultural material describes nan gyi thoke as a traditional Mandalay delicacy and notes its reputation as a complete one-plate meal. Published descriptions also connect the name to the unusually thick noodle strands. The final texture depends on hand-tossing or thorough mixing so chickpea flour, oil and curry cling evenly instead of sitting in separate layers.
Mandalay and household versions differ in protein, noodle size, fish products and garnishes. This adaptation uses chicken and commercially available thick rice noodles.
Preparation notes
Raw besan tastes chalky. Toast gently until nutty before it touches the noodles.
Choose the thickest round or medium rice noodle available; thin vermicelli changes the character of the dish.
Warm noodles absorb seasoned oil and curry better than cold noodles.
Ingredients & detailed method
Ingredients
- 12 oz thick rice noodles
- 1 lb boneless chicken thighs, finely chopped
- 2 tbsp neutral oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp turmeric
- 1 tbsp fish sauce
- 1 tsp paprika or mild chile powder
- 1/2 cup chicken stock
- 1/4 cup chickpea flour
- 2 tbsp chile oil, plus more to taste
- 1 small red onion, very thinly sliced
- 2 hard-boiled eggs, quartered
- 1/2 cup cilantro leaves
- 1 lime, cut in wedges
- 1/2 cup crispy fried noodles or fried shallots
Method
- 1.Toast chickpea flour in a dry skillet over medium-low heat 4–5 minutes, stirring constantly, until nutty-smelling. Cool.
- 2.Heat oil in a skillet. Cook chopped onion 5 minutes until soft, then add garlic, ginger and turmeric for 1 minute.
- 3.Add chicken, fish sauce and paprika. Cook 5 minutes, breaking the chicken small. Add stock and simmer 8–10 minutes.
- 4.Checkpoint: the chicken mixture should be moist and intensely seasoned but not soupy; liquid should cling to the meat.
- 5.Cook thick rice noodles until tender but resilient. Drain very well and place in a wide bowl while warm.
- 6.Sprinkle noodles with toasted chickpea flour and toss. Add chicken mixture and chile oil, then toss again until every noodle is lightly coated.
- 7.Add sliced red onion and half the cilantro. Squeeze in half the lime and mix.
- 8.Checkpoint: the salad should feel rich and coated but not pasty. Add a spoonful of warm broth if the chickpea flour makes it too dry.
- 9.Divide into bowls and top with egg, remaining cilantro and crispy noodles or shallots. Serve extra lime and chile oil alongside.
Worth finding before you cook
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