Burmese Noodles with Coconut Curry & Chicken

Ohn no khao swè is classic Burmese fare of curried chicken and noodles in a coconut milk broth. Simple, creamy and golden, this dish easily translates from restaurant to home with pre-made curry paste, already boiled eggs and quick-cooking noodles.

What You Get

Pad Thai noodles

Burmese curry paste

Coconut milk

Chickpea flour

Hard-boiled eggs

Green onions

Cilantro

Lime

Fajita-cut chicken

What You’ll Need

Fish sauce or soy sauce (optional)

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes 

Step 1

Bring a pot of water to a boil. Set the noodles near the stove, but don’t add them yet. (They cook quickly!)

Step 2

In a wide sauté pan over medium-low heat, add the curry paste. Stir until fragrant, about 3 minutes. Add the coconut milk and bring to a simmer.

Step 3

In a small bowl, whisk together the chickpea flour with ½ cup warm water until smooth. Add the mixture to the skillet, along with 1 cup water, and stir well. Simmer until the mixture has thickened slightly and the flavors have combined, 5 minutes. Season with fish sauce or soy sauce, if you like.

Step 4

Meanwhile, peel the eggs and cut them into halves or quarters. Thinly slice a couple of the green onions. Roughly chop a handful of cilantro leaves. Cut the lime in half, and then cut one half into wedges.  Remove the chicken from the package and drain.

Step 5

Add the chicken to the simmering curry, and cook until just firm and no longer pink, 5 minutes.

Step 6

Meanwhile, add the noodles to the boiling water and cook until tender, 5 minutes or according to the package instructions. Drain the noodles and add them to the simmering curry. Stir to combine and warm through. Squeeze in the juice of ½ lime.

Step 7

Ladle the chicken, noodles, and curry into bowls and top with the eggs. Sprinkle with the cilantro and green onion. Serve warm, with the lime wedges for squeezing.