Set out a scale and the equipment for Nan gyi thoke. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh dry rice noodle, chicken thigh, chickpea flour, egg, yellow onion, chili flakes, lime juice, cilantro, neutral oil, kosher salt. Nan gyi thoke is cooked in Mandalay as its own plate, not as a copy of a restaurant menu. Boil the rice noodles, fry a spoon of chickpea batter until it crisps, and toss the chicken through chili and lime. Amounts are for 4 from foods this library can count.
