I've been meaning to make these Burmese noodles for ages now, ever since seeing it on MiMi's excellent Meemalee's Kitchen blog last year. The full recipe can be found here but as ever I adapted things a bit.Instead of chicken I used ready-prepared deep fried tofu, and added some chilli flakes to the ginger/onion/garlic paste it's cooked with. And due to laziness I bought some chilli oil and used prawn crackers for the garnish (rather than deep fried rice stick noodles as MiMi instructs). I also forgot to add the thinly sliced shallots and lime before eating, but this can be entirely attributed to rushing to scoff my lovely smelling bowl of food. I hope MiMi forgives these dips in authenticity, but even so this was a totally delicious dish.
The noodles in their coconut broth were rich but not heavy, and the tofu provided a good contrast in texture. It was all lightly spiced but very flavourful, despite missing the garnishes which I suspect would have provided a touch of freshness too. This was also a really simple and straightforward meal to prepare and could easily be an after-work dinner.
I heartily recommend it, and will definitely be making it again- this time with full garnish compliance!
