Shan Khao Swe

Name: Shan Khao Swe
Total time: 31 min
Yield: 2 servings
Cuisine: burmese
Ingredients: 200 g Rice Noodles; 250 g Chicken Thigh; 2 pcs Tomato; 1 pcs Onion; 4 pcs Garlic; 15 g Ginger; 0.5 tsp Turmeric; 1 tsp Paprika; 2 tbsp Fish Sauce; 2 tbsp Peanut Oil; 120 g Pickled Mustard Greens; 30 g Peanuts; 2 pcs Scallion; 10 g Cilantro; 1 pcs Lime; 2 tsp Chili Oil; 1 tsp Salt

Tender rice noodles with savory tomato chicken, bright herbs, and crunchy pickled mustard greens.

Ingredients

200 g Rice Noodles
250 g Chicken Thigh
2 pcs Tomato
1 pcs Onion
4 pcs Garlic
15 g Ginger
0.5 tsp Turmeric
1 tsp Paprika
2 tbsp Fish Sauce
2 tbsp Peanut Oil
120 g Pickled Mustard Greens
30 g Peanuts
2 pcs Scallion
10 g Cilantro
1 pcs Lime
2 tsp Chili Oil
1 tsp Salt

Method

Slice {pickled_mustard_greens} and {scallion}, chop {cilantro}, crush {peanuts}, and cut {lime} into wedges so the finishing elements are ready for fast assembly.
Toast {peanuts} in a dry skillet over medium heat for a few minutes, shaking often, until fragrant and lightly deepened in color, then cool so they stay crisp.
Heat {peanut_oil} in a wide skillet over medium heat. Add {onion} with a pinch of {salt} and sweat until soft and translucent. Stir in {garlic}, {ginger}, {turmeric}, and {paprika}; bloom until fragrant. Add {chicken_thigh}, breaking it up and seasoning again with {salt}. Cook until no longer pink, then add {tomato} and {fish_sauce}. Simmer gently until the tomatoes collapse and the sauce turns glossy and lightly thickened.
Bring a pot of well-salted water to a boil over high heat. Cook {rice_noodles} until just tender and slippery, then drain well so they are ready to catch the sauce without turning mushy.
Divide {rice_noodles} between bowls, spoon over the hot tomato chicken sauce, then top with {pickled_mustard_greens}, {scallion}, {cilantro}, and {peanuts}. Finish with a squeeze of {lime} and a drizzle of {chili_oil} if using for brightness, heat, and crunch.