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Khow Suey - Burmese Noodles
By Paint the Kitchen Red · paintthekitchenred.com
Yield: 6
| prepCut chicken thighs into bite-size pieces | ||||||||
| prepBreak angel hair pasta strands in half | ||||||||
| prepMince garlic and ginger | ||||||||
| prepSlice onions thinly for garnish | ||||||||
| prepSlice whole garlic thinly for garnish | ||||||||
| prepChop cilantro, peanuts, and green onions | ||||||||
| prepHard-boil or soft-boil eggs | ||||||||
| prepHave lime wedges, pappadum, and crushed red pepper ready | ||||||||
| 1 Tbsp / 15 ml vegetable oil | Heat oils in dutch oven | Sauté onions, garlic & ginger until golden | Bloom chili, turmeric & gram flour 30–60 sec | Add chicken, coat with spices, sauté until no pink | Stir in broth, coconut milk, fish & soy sauce; boil | Add pasta, boil ~10 min until desired texture | Stir in slurry, simmer to thicken | Serve in bowls with lime & garnishes |
| 2 tsp / 10 ml sesame oil | ||||||||
| 2 cups / 320 g onions | ||||||||
| 1 Tbsp / 9 g garlic (minced) | ||||||||
| 1 Tbsp / 9 g ginger (minced) | ||||||||
| 1 tsp Kashmiri chili powder | ||||||||
| 3/4 tsp turmeric powder | ||||||||
| 3 Tbsp gram flour (for spice bloom) | ||||||||
| 1 1/2 lbs / 680 g boneless skinless chicken thighs, cut into bite-size pieces | ||||||||
| 5 cups / 1200 ml low sodium chicken broth | ||||||||
| 13.5 oz / 400 ml coconut milk | ||||||||
| 1 1/2 Tbsp fish sauce | ||||||||
| 1 Tbsp soy sauce | ||||||||
| 8 oz / 226 g angel hair pasta, strands broken in half | ||||||||
| 3 Tbsp gram flour (for slurry) | Mix gram flour & water into smooth slurry | |||||||
| 1/4 cup / 60 ml cold water | ||||||||
| fresh lime (wedges) | ||||||||
| onions (thinly sliced, fried to golden brown) | ||||||||
| whole garlic (thinly sliced, fried to golden brown) | ||||||||
| cilantro (chopped) | ||||||||
| roasted peanuts (chopped) | ||||||||
| green onions (chopped) | ||||||||
| crushed red pepper | ||||||||
| eggs (hard-boiled or soft-boiled) | ||||||||
| pappadum | ||||||||
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