Burmese Nan Gyi Thoke Recipe

Rice noodles: These form the base of the dish, offering a chewy texture that absorbs the flavors of the dressing.

Chicken breast: Cooked and shredded, it adds a protein element to the salad.

Bean sprouts: These add a crunchy texture and a fresh taste.

Cabbage: Thinly sliced, it provides a crisp and slightly sweet flavor.

Carrot: Julienne-cut, it adds color and a mild sweetness.

Cucumber: Also julienned, it brings a refreshing crunch.

Cilantro: Chopped, it adds a fresh, herbal note.

Fish sauce: A salty, umami-rich condiment essential for the dressing.

Lime juice: Adds acidity and brightness to the dressing.

Peanut oil: Adds a subtle nutty flavor to the dressing.

Soy sauce: Adds a salty, savory element to the dressing.

Sugar: Balances the flavors of the dressing with a touch of sweetness.

Chili powder: Adds a spicy kick to the dish.

Garlic: Minced, it adds a pungent, aromatic flavor to the dressing.

When preparing rice noodles, ensure they are cooked al dente to maintain a firm texture that holds up well when mixed with the other ingredients. After cooking, rinse the noodles under cold water to stop the cooking process and prevent them from becoming mushy. This also helps to remove excess starch, which can make the noodles stick together.

• Rice noodles - Substitute with spaghetti: Spaghetti can mimic the texture of rice noodles when cooked al dente, making it a suitable alternative.

• Chicken breast - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well and provides a similar protein content.

• Bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor, making them a good alternative.

• Cabbage - Substitute with lettuce: Lettuce can provide a similar crisp texture and mild flavor.

• Carrot - Substitute with bell pepper: Bell peppers add a sweet crunch and vibrant color, similar to julienned carrots.

• Cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber.

• Cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in many dishes.

• Fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• Lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• Peanut oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• Sugar - Substitute with honey: Honey provides a natural sweetness and can be used in similar quantities.

• Chili powder - Substitute with paprika: Paprika offers a mild heat and smoky flavor, making it a good alternative.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can replace garlic in many recipes.

• To store Burmese Nan Gyi Thoke, first transfer the noodle salad to an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.
• Place the container in the refrigerator. The noodle salad can be stored for up to 2-3 days. The vegetables might lose some of their crunchiness over time, but the flavors will continue to meld beautifully.
• If you plan to store the salad for longer, consider keeping the dressing separate from the noodle mixture. This will help maintain the texture of the vegetables and prevent them from becoming soggy. Store the dressing in a small, airtight container.
• When ready to serve, simply toss the noodle mixture with the dressing to combine. This will give you a fresher taste and better texture.
• For freezing, it is not recommended to freeze Burmese Nan Gyi Thoke as the rice noodles and vegetables do not freeze well and can become mushy upon thawing. However, you can freeze the shredded chicken separately if you have extra. Store the chicken in a freezer-safe bag or container for up to 2 months.
• To use the frozen chicken, thaw it in the refrigerator overnight and then incorporate it into a fresh batch of Burmese Nan Gyi Thoke following the original recipe instructions.

• Microwave Method:

  1. Place the Burmese Nan Gyi Thoke in a microwave-safe dish.
  2. Add a splash of water or broth to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Check if the dish is heated through; if not, continue heating in 30-second intervals.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of peanut oil or vegetable oil to the skillet.
  3. Add the Burmese Nan Gyi Thoke to the skillet.
  4. Stir frequently to ensure even heating, adding a splash of water or broth if needed.
  5. Heat for about 3-5 minutes or until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Burmese Nan Gyi Thoke in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Check if the dish is heated through; if not, continue baking in 5-minute intervals.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Burmese Nan Gyi Thoke in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check if the dish is heated through; if not, continue steaming for a few more minutes.

• Sous Vide Method:

  1. Place the Burmese Nan Gyi Thoke in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Large pot: Used to cook the rice noodles according to the package instructions.

• Colander: Essential for draining the cooked rice noodles.

• Large mixing bowl: Needed to combine the cooked noodles, shredded chicken, and vegetables.

• Small bowl: Ideal for whisking together the dressing ingredients.

• Whisk: Used to mix the fish sauce, lime juice, peanut oil, soy sauce, sugar, chili powder, and minced garlic into a cohesive dressing.

• Tongs: Useful for tossing the noodle mixture with the dressing to ensure even coating.

• Cutting board: Necessary for slicing and julienning the cabbage, carrot, and cucumber.

• Chef's knife: Essential for chopping the cilantro and preparing the vegetables.

• Measuring cups: Used to measure out the bean sprouts, cabbage, carrot, cucumber, and cilantro.

• Measuring spoons: Needed to measure the fish sauce, lime juice, peanut oil, soy sauce, sugar, and chili powder.

• Garlic press: Handy for mincing the garlic clove.

• Serving platter: Ideal for presenting the finished dish.

• Refrigerator: Used to chill the dish for 30 minutes if you want the flavors to meld.

Pre-cook the chicken: Cook and shred the chicken breast in advance to save time on the day you prepare the dish.

Use pre-cut vegetables: Purchase pre-cut cabbage, carrot, and cucumber to reduce prep time.

Make the dressing ahead: Whisk together the dressing ingredients and store in the refrigerator for up to a week.

Cook noodles in bulk: Prepare a large batch of rice noodles and use them for multiple meals throughout the week.

Chill for flavor: Allow the dish to chill in the refrigerator for 30 minutes to meld flavors, which can be done while you complete other tasks.