Try this Burmese noodle dish, then check out our spicy lamb noodles, Singapore noodles, pork biang biang noodles and more easy noodles recipes.


  • 4 tbsp peanut oil
  • 2 small or medium onions, finely chopped
  • 50g ginger, peeled and finely chopped
  • 1 green or red bird’s-eye chilli, finely chopped
  • 4 garlic cloves, finely chopped
  • 1kg skinless chicken thighs fillets, diced
  • 3 tsp paprika
  • 5 tsp ground turmeric
  • 50ml fish sauce, plus extra to taste
  • 1½ litres chicken stock
  • 400g tin coconut milk
  • 4 asian or round shallots, peeled
  • 4 tbsp toasted chickpea flour
  • 400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)


  • medium-boiled eggs, halved and quartered
  • asian or round shallots, peeled and sliced
  • 4 spring onions, finely sliced
  • coriander, chopped
  • 2 limes, cut into wedges
  • dried roasted chillies (optional)
  • a handful flat medium rice noodles, fried in a deep fryer until puffed (optional)


  • STEP 1

    Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.

  • STEP 2

    Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.

  • STEP 3

    Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.

  • STEP 4

    Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.

  • STEP 5

    Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.

  • STEP 6

    Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.

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