Nan Gyi Thoke Recipe of Myanmar | Burmese Chicken Curry Noodle Salad

Nan Gyi Thoke is one of Myanmar’s most beloved traditional dishes, often referred to as the Burmese spaghetti salad. This flavorful noodle dish, Nan Gyi Thoke is made using thick, round rice noodles mixed with a rich combination of chicken curry, seasoned oils, roasted chickpea flour, onions, garlic, and a variety of spices. Unlike a typical soup-based noodle dish, Nan Gyi Thoke is served dry, making it a hearty salad-style meal that is both filling and aromatic.

It is a popular choice for breakfast or lunch in Myanmar, as it offers a balance of textures and flavors—soft noodles, fragrant curry, crunchy garnishes, and a hint of tanginess from lime. The dish also allows for personalization, as diners can adjust the seasoning with chili, fish sauce, or pickled vegetables according to their taste. Deeply rooted in Burmese food culture, Nan Gyi Thoke not only reflects the country’s love for noodles but also showcases the creative blending of Indian and Southeast Asian culinary influences. Here is a full recipe of Traditional Nan Gyi Thoke of Myanmar.

Here is another recipe of Myanmar for you:

Traditional Mohinga Recipe of Myanmar | Mohinga - The National Dish of Myanmar

Ingredients of Traditional Nan Gyi Thoke (Serves 4–5 people)

For the Chicken Curry Base

• Chicken (bone-in pieces, preferably thighs or drumsticks) – 500 g
• Onion (finely chopped) – 2 medium (200 g)
• Garlic (minced) – 5 cloves
• Ginger (grated) – 1 tbsp
• Turmeric powder – 1 tsp
• Red chili powder – 1 tsp
• Paprika (for color, optional) – 1 tsp
• Garam masala (or curry powder) – 1 tsp
• Tomato (finely chopped or blended) – 2 medium (200 g)
• Fish sauce – 2 tbsp
• Salt – 1 ½ tsp (adjust to taste)
• Cooking oil – 4 tbsp
• Water or chicken stock – 2 cups

For the Noodles and Salad Base

• Nan Gyi (thick round rice noodles, or substitute with thick rice vermicelli / udon) – 400 g
• Roasted chickpea flour (gram flour, lightly roasted in a dry pan) – 3 tbsp
• Shallots (thinly sliced and fried crispy) – ½ cup
• Garlic oil (garlic fried in oil, keep both garlic and infused oil) – 3 tbsp
• Fish sauce – 2 tbsp
• Soy sauce – 1 tbsp (optional, for extra flavor)
• Lime – 2, cut into wedges
• Fresh coriander leaves (chopped) – 2 tbsp
• Green chili (finely sliced, optional for spice lovers) – 2
• Pickled mustard greens or cucumber slices – ½ cup (for serving)

Cooking Procedure of Nan Gyi Thoke

Step 1: Prepare the Chicken Curry

1. Heat 4 tbsp oil in a deep pan or wok.

2. Add chopped onions and fry until golden brown.

3. Stir in minced garlic and grated ginger; cook for 1–2 minutes until fragrant.

4. Add turmeric, chili powder, paprika, and garam masala. Stir well.

5. Add chicken pieces and fry until they are well-coated with spices.

6. Add chopped tomatoes and cook until they soften into a thick paste.

7. Season with fish sauce and salt.

8. Pour in 2 cups water/stock, cover, and simmer for 25–30 minutes until chicken is tender and curry is slightly thickened.

9. Once cooked, separate chicken pieces from the curry. Shred the chicken meat into bite-sized pieces and keep aside.

10. Strain and reserve the curry liquid to use as dressing for noodles.

Step 2: Prepare the Noodles

1. Boil a large pot of water and cook Nan Gyi (thick rice noodles) according to packet instructions (usually 5–7 minutes).

2. Drain, rinse under cold water, and set aside.

3. Toss the noodles lightly with a teaspoon of oil to prevent sticking.

Step 3: Assemble the Nan Gyi Thoke

1. In a large mixing bowl, place a portion of noodles.

2. Add shredded chicken pieces on top.

3. Spoon 2–3 ladles of chicken curry sauce over the noodles (not too much, as this is a salad, not soup).

4. Sprinkle 1 tbsp roasted chickpea flour over the noodles.

5. Add 1 tsp garlic oil with crispy garlic bits.

6. Top with fried shallots, coriander leaves, green chili slices.

7. Mix everything together until noodles are well-coated with curry and seasonings.

8. Adjust taste with extra fish sauce, soy sauce, or chili powder as desired.

Serving Procedure of Nan Gyi Thoke

• Serve Nan Gyi Thoke in individual bowls.
• Garnish with fresh coriander, lime wedges, and fried shallots.
• Offer pickled mustard greens or cucumber slices on the side for crunch and freshness.
• Traditionally, it is enjoyed as a hearty breakfast or lunch meal, eaten by hand-mixing or with a fork/spoon.

---

Here are some Frequently Asked Questions about Traditional Nan Gyi Thoke Recipe

FAQ 1 : What is Nan Gyi Thoke?

Nan Gyi Thoke is a traditional Burmese noodle salad made with thick rice noodles, chicken curry, roasted chickpea flour, garlic oil, and various seasonings. Unlike soup-based noodle dishes, it is served dry, making it hearty, flavorful, and unique.

FAQ 2 :Can I use other types of noodles instead of Nan Gyi?

Yes. If you cannot find Burmese Nan Gyi noodles, you can substitute with thick rice vermicelli, udon noodles, or even spaghetti. The key is to use noodles that are thick enough to hold the curry and seasonings.

FAQ 3 : What gives Nan Gyi Thoke its unique flavor?

The flavor comes from the combination of shredded chicken curry, roasted chickpea flour, garlic oil, and fish sauce. The chickpea flour adds nuttiness, while garlic oil provides aroma, making the dish distinctively Burmese.

FAQ 4 : Is Nan Gyi Thoke spicy?

Traditionally, it is mildly spiced, but the level of heat depends on the amount of chili powder and green chilies used. Diners often add extra chili flakes or fresh chilies according to their preference.

FAQ 5 : What are the common side dishes served with Nan Gyi Thoke?

Nan Gyi Thoke is usually served with pickled mustard greens, cucumber slices, boiled egg, or a wedge of lime on the side. These add freshness and balance to the rich curry noodles.

FAQ 6 : Can Nan Gyi Thoke be prepared in advance?

The chicken curry can be made ahead of time and stored in the refrigerator for up to 2 days. However, the noodles should be cooked and mixed fresh to maintain the best texture and taste.