250 g egg or wheat noodles
4 deboned chicken thighs, cut in stripes
2 tbs gram flour
200 ml coconut milk
3 medium white onions, chopped
1 cm ginger, grated
4 cloves of garlic,chopped finely
2 shallots or 1 small red onion, chopped
2 spring onions
Small handful of dried flat rice noodles aka rice sticks
3 tbs chili flakes
3 tbs paprika powder
1 lime, sliced into wedges
2 boiled eggs, cut in wedges
600 ml veggie stock
First I had this Basic dish in Bagan sold on the streets. And that´s the reason I felt in love with this simple dish. And I´m sure this dish is even more served than the “National dish” of Myanmar – Mohinga.
Ohn-no khao swè is generally considered as the predecessor of the famous Northern Thai noodle dish Khao Soi. But it is less famous in western countries. That doesn´t mean it is less tasty. 🙂
Here we show you how to cook traditional Ohn-no khao!
Heat 1 tbs oil in a frying pan and add stir fry onions, garlic and ginger until golden brown.
Remove from heat and transfer to a blender. Make a smooth paste and set aside.
Mix chili flakes, 1/2 tsp salt and 1 tbs paprika in a heatproof cup.
Whisk gram flour with 100 ml veggie broth and pour into the pan of sweated onions.
Add four dashes of fish sauce. Bring to a simmer and top up with 500 ml veggie broth. Bring broth back to a simmer.
Heat 60 ml vegetable oil on a frying pan and add chili mixture.
Put dried rice noodlesinto the hot oil so they puff up, and then use a slotted spoon to fish out the now-crispy rice noodles onto some kitchen towel.
Turn off heat and pour away most of the oil from the frying-pan, reserving about a tbs.
Boil egg/wheat noodles and drain.
Reheat the frying-pan/wok and add the minced garlic, ginger and onion. Add chicken and 1 tbs paprika, and stir-fry till browned.
Add coconut milk and 1 tbs paprika to the saucepan of broth. Add stir-fried chicken and bring to a simmer.
Place egg/wheat noodles in a serving bowl, then ladle the chicken broth over. Top with sliced shallots, eggs and crispy rice noodle garnish.
Add a dash of fish sauce, and serve with toasted chili, crispy garlic oil and a wedge of lime for squeezing.