Thick Rice Noodle Salad Recipe (Nan gyi thoke)

Thick rice noodles: These noodles are the base of the salad, providing a chewy texture that absorbs the flavors of the other ingredients.

Cooked chicken: Shredded chicken adds protein and a savory element to the dish.

Chickpea flour: Dry roasted to bring out a nutty flavor, this flour thickens the salad and adds depth.

Onion: Thinly sliced onions add a sharp, fresh bite to the salad.

Garlic oil: Infused oil that adds a rich, aromatic flavor.

Fish sauce: Provides a salty, umami taste that enhances the overall flavor.

Lime juice: Adds a tangy, refreshing acidity to balance the dish.

Roasted chickpea powder: Adds a unique, nutty flavor and a bit of texture.

Cilantro: Freshly chopped, it adds a burst of herbal freshness.

Green onions: Adds a mild onion flavor and a pop of color.

Fried garlic: Provides a crunchy texture and a deep garlic flavor.

Roasted peanuts: Crushed peanuts add a crunchy texture and a nutty flavor.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color.

When roasting chickpea flour, ensure you use a dry pan over medium heat. Stir constantly to prevent burning and achieve an even, light brown color. This process enhances the nutty flavor of the chickpea flour and adds depth to the salad.

• thick rice noodles - Substitute with udon noodles: Udon noodles have a similar thickness and chewy texture, making them a good alternative.

• cooked chicken, shredded - Substitute with tofu, cubed: Tofu provides a plant-based protein option and absorbs flavors well.

• chickpea flour - Substitute with gram flour (besan): Gram flour is made from chickpeas and has a similar texture and flavor.

• onion, thinly sliced - Substitute with shallots, thinly sliced: Shallots offer a milder, sweeter flavor compared to onions.

• garlic oil - Substitute with olive oil with minced garlic: Olive oil with minced garlic can provide a similar aromatic flavor.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor and is suitable for vegetarians.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• roasted chickpea powder - Substitute with roasted almond flour: Roasted almond flour can offer a similar nutty flavor and texture.

• cilantro, chopped - Substitute with parsley, chopped: Parsley provides a fresh, slightly peppery flavor as an alternative to cilantro.

• green onions, chopped - Substitute with chives, chopped: Chives offer a mild onion flavor similar to green onions.

• fried garlic - Substitute with fried shallots: Fried shallots provide a similar crispy texture and savory flavor.

• roasted peanuts, crushed - Substitute with roasted cashews, crushed: Roasted cashews offer a similar crunch and nutty flavor.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and adds a similar color and flavor profile.

• To store your thick rice noodle salad in the refrigerator, transfer it to an airtight container. This will keep it fresh for up to 3 days. Ensure the container is sealed properly to prevent any unwanted odors from seeping in.

• If you plan to enjoy the salad later, consider storing the noodles and the dressing separately. This helps maintain the texture of the noodles, preventing them from becoming too soggy. Combine them just before serving for the best experience.

• For freezing, portion out the salad into individual servings. Place each portion in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible before sealing to avoid freezer burn.

• Label each container or bag with the date of preparation. This helps you keep track of how long the salad has been stored. The noodle salad can be frozen for up to 1 month.

• When ready to eat, thaw the frozen salad in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the ingredients.

• Once thawed, give the salad a good toss to redistribute the dressing and other ingredients. You may need to add a bit more lime juice or fish sauce to refresh the flavors.

• If you prefer a warm salad, gently reheat the noodles in the microwave or on the stovetop. Be careful not to overheat, as this can cause the noodles to become mushy.

• For added freshness, top the reheated salad with freshly chopped cilantro and green onions. This will enhance the flavors and provide a delightful contrast in texture.

• Avoid freezing the fried garlic and roasted peanuts with the salad. These ingredients can become soft and lose their crunch. Instead, store them separately and add them just before serving.

• Gently warm the thick rice noodles salad in a non-stick pan over low heat. Stir occasionally to ensure even heating. Add a splash of garlic oil or a bit of water to prevent sticking and to keep the noodles moist.

• Use a microwave-safe dish to reheat the salad. Cover the dish with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the salad is warmed through.

• For a quick steam, place the noodles in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil and steam for a few minutes, stirring occasionally, until heated.

• If you prefer a slightly crispy texture, spread the salad on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10 minutes. Stir halfway through to ensure even heating.

• For a fresh twist, reheat the shredded chicken separately in a pan with a bit of garlic oil and then mix it back into the salad. This method keeps the chicken juicy and flavorful.

• If you have an air fryer, place the salad in the basket and heat at 300°F (150°C) for 5-7 minutes. Shake the basket halfway through to ensure even heating.

• To maintain the crunch of the fried garlic and roasted peanuts, consider adding them fresh after reheating the rest of the salad. This keeps the textures vibrant and appealing.

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

• Colander: To drain the cooked rice noodles.

• Pan: To dry roast the chickpea flour until it turns light brown.

• Large bowl: To combine all the ingredients together.

• Wooden spoon: To toss and mix the salad ingredients thoroughly.

• Knife: To thinly slice the onion and chop the cilantro and green onions.

• Cutting board: To provide a surface for slicing and chopping the vegetables.

• Measuring cups: To measure out the chickpea flour, garlic oil, fish sauce, lime juice, roasted chickpea powder, cilantro, green onions, fried garlic, and roasted peanuts.

• Serving plates: To serve the salad immediately or to chill for later.

• Tongs: To help toss the salad ingredients together evenly.

Pre-cook the chicken: Shred and store cooked chicken in the fridge to save time on preparation day.

Use pre-made garlic oil: Purchase or prepare garlic oil in advance to streamline the process.

Pre-slice onions: Thinly slice onions and store them in an airtight container to save chopping time.

Batch roast chickpea flour: Dry roast a large batch of chickpea flour and store it for multiple uses.

Pre-mix the dressing: Combine fish sauce, lime juice, and turmeric powder ahead of time for quick assembly.