Salad
Kyazan Kyayik Thoke: Burmese Glass Noodle Salad
Original name: Kyazan Kyayik Thoke (Glass Noodle Salad)
About this dish
Kyazan Kyayik Thoke is a vibrant Burmese salad that takes glass noodles beyond the usual soup. The thin, slippery noodles are tossed with a punchy tamarind dressing, crunchy shallots, toasted chickpea flour, and a handful of fresh herbs.
It's a symphony of textures and flavors—tangy, salty, a little sweet, with a gentle heat that builds as you eat. In Myanmar, this salad is often sold by street vendors who assemble it to order, adjusting the heat and crunch to your liking.
This version captures that same lively balance and is perfect as a light lunch or a side dish for grilled meats.
Ingredients
UK and US measurements are both included for every recipe.
glass noodles
grain200 g
Imperial measurement: 7 oz
shallots, thinly sliced
vegetable4 medium
peanut oil, for frying
fat60 ml
Imperial measurement: ¼ cup
roasted peanuts, crushed
other50 g
Imperial measurement: ½ cup
tamarind paste
seasoning1 tbsp
warm water
liquid2 tbsp
fish sauce
seasoning2 tbsp
lime juice
liquid1 tbsp
palm sugar, finely chopped
seasoning1 tbsp
garlic, minced
vegetable3 cloves
dried chili flakes (optional)
spice1 tsp
chickpea flour (besan)
other2 tbsp
green onions, sliced
vegetable3 stalks
fresh cilantro, chopped
herbHandful
Method
Soak the noodles
10 minutesPlace the glass noodles in a large bowl and cover with hot water. Let them soak for 8-10 minutes until softened, then drain and rinse with cold water. Use scissors to cut them into shorter strands for easier eating.
Fry the shallots
7 minutesHeat the peanut oil in a small skillet over medium heat. Add the sliced shallots and fry, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil for later.
Make the dressing
5 minutesIn a small bowl, dissolve the tamarind paste in the warm water. Add the fish sauce, lime juice, palm sugar, minced garlic, and chili flakes (if using). Stir until the sugar dissolves. Taste and adjust seasoning—it should be tangy, salty, and slightly sweet.
Toast the chickpea flour
3 minutesIn the same skillet used for the shallots, add the chickpea flour and toast over low heat, stirring constantly, until fragrant and lightly browned, about 2-3 minutes. Remove from heat immediately.
Toss the salad
5 minutesIn a large bowl, combine the drained noodles, dressing, reserved oil from frying, most of the crispy shallots, half of the crushed peanuts, and half of the toasted chickpea flour. Toss well so the noodles are coated evenly.
Garnish and serve
2 minutesTransfer the salad to a serving platter. Top with the remaining crispy shallots, peanuts, chickpea flour, green onions, and fresh cilantro. Serve immediately, or chill briefly for a refreshing cold salad.
Equipment
- Large bowl
- Small skillet
- Slotted spoon
- Colander
Nutrition facts
Tips
- To save time, you can skip frying the shallots and use store-bought fried shallots, but the flavorful oil from frying them adds an extra dimension to the dressing.
- Be careful not to oversoak the noodles: they should be tender but still slightly al dente, as they will absorb more dressing and soften further.
- If you prefer a milder flavor, reduce the fish sauce and add a pinch of salt instead, you can also add a little extra lime juice for more tang.
- For a vegan version, swap the fish sauce for soy sauce or a vegetarian fish sauce, and the result is just as delicious.
Serving suggestions
- Serve as a refreshing side dish alongside grilled meats, or on its own as a light lunch.
- For.
- For a more substantial meal, top with sliced boiled eggs or grilled shrimp. It pairs well with Burmese tea leaf salad or a simple cucumber salad.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.