Nan Gyi Thoke Thick Rice Noodle Salad with Turmeric Chicken Curry

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Mandalay-style salad of thick, chewy round rice noodles tossed with turmeric chicken curry, toasted chickpea flour and crispy shallot oil. It's balanced with lime and fresh onion. This Asian recipe, ready in about 60 minutes, pairs boneless chicken thighs, diced small, shallots, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 640 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb thick round rice noodles (nan gyi or dried laksa noodles)
• 1 lb boneless chicken thighs, diced small
• 6 shallots, thinly sliced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp paprika
• 2 tbsp fish sauce
• 1/2 cup peanut oil
• 1/4 cup chickpea flour, dry-toasted
• 3 hard-boiled eggs, quartered
• 1/2 red onion, thinly sliced and soaked in water
• 1/2 cup fresh cilantro, chopped
• 2, juiced lime
• 1 tbsp dried chili flakes fried in oil
• 1 cup water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat the peanut oil in a wok. Fry half the sliced shallots until golden and crisp, then lift them out. Reserve the shallot oil.
2. Step 2: In 3 tbsp of the shallot oil, fry the remaining shallots, garlic and ginger for 3 minutes. Stir in the turmeric and paprika.
3. Step 3: Add the chicken and fish sauce and stir-fry 5 minutes. Add the water, cover and simmer 20 minutes until the chicken is tender and the sauce has reduced to a thick curry.
4. Step 4: Cook the thick rice noodles according to the package until chewy-tender. Rinse in cold water and drain well.
5. Step 5: In a large bowl, toss the noodles with 3 tbsp shallot oil, the toasted chickpea flour, lime juice and a splash of fish sauce until evenly coated.
6. Step 6: Add the chicken curry, soaked red onion and cilantro and toss again.
7. Step 7: Serve topped with egg wedges, crispy shallots and chili oil.