Burmese Khaowsuey (Rice Noodles Based) Recipe

One-pot meal with flat rice noodles and veggies cooked in coconut milk, peanuts and garlic. Explore this Energy dense Burmese delicacy bursting with authentic flavors.

Nutritional info

ingredients
1/2 Cup(34.0 gm) Rice Stick Pad Thai Noodles
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1/2 Cup(71.0 ml) Coconut Milk
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2 Tbsp(23.0 gm) Carrot(Chopped)
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2 Tbsp(17.0 gm) Baby Corn(Diced)
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1 Tsp(1.0 gm) Basil Leaves(Chopped)
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1 Tsp(4.0 gm) Peanuts
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1/2 Tsp(0.46 gm) Coriander Leaves(Chopped)
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1/2 Tsp(1.0 gm) Garlic(Chopped)
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1/2 Tsp(0.94 gm) Ginger(Chopped)
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1/2 Tsp(1.0 gm) Haldi
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1/2 Tsp(2.0 gm) Soya Sauce
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1/4 Tsp(1.0 gm) Green Chilli Paste
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1/4 Tsp(0.38 gm) Red Chilli Flakes
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1/4 Tsp(0.41 gm) Dhania Powder
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1/4 Tsp(1.0 gm) Salt
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2 Tsp(7.0 ml) Oil
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As Required(50.0 ml) Water
  • Prepreparation

    Cook 1/2 cup rice flat noodles and keep aside.

  • fry 1 tsp peanuts and keep aside.

  • For Khaowsuey

    Take a kadhai and heat 2 tsp oil.

  • Into it add 1/2 tsp chopped ginger, 1/2 tsp chopped garlic, 1/4th tsp chopped green chilli.

  • Saute it for 1 minute.

  • Add 2 tbsp chopped carrot, 2 tbsp diced babycorn.

  • Saute it for 2 minutes.

  • Add 1/2 tsp haldi, 1/4th tsp dhania powder and saute it for a few seconds.

  • Add 1/2 cup coconut milk and add water as required.

  • Mix well and let it boil for a minute.

  • Then add 1/4th tsp salt, 1 tsp chopped basil leaves and 1/2 tsp soya sauce.

  • Boil the gravy for 2 minutes and set it aside.

  • Take the cooked rice flat noodles and add the gravy to it.

  • Garnish it with 1 tsp fried peanuts, 1/4th tsp red chilly flakes and 1/2 tsp chopped Coriander leaves.

  • Serve it hot.