Nan Gyi Thoke with Egg (Burmese Rice Noodle Salad)

Bring a large pot of water to a boil. Add the thick rice noodles and cook according to package instructions until tender but still chewy, about 8–10 minutes. Drain and rinse under cold water to stop cooking. Set aside.

Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer for 7 minutes for soft-boiled or 9 minutes for medium-boiled. Transfer to an ice bath, cool, peel, and halve. Set aside.

Heat vegetable oil in a skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3 minutes. Add chicken and cook until no longer pink, about 5 minutes. Stir in turmeric, chili powder, tamarind paste, fish sauce, and sugar (if using). Cook for 2 minutes, then add 1/2 cup water and simmer until slightly thickened, about 5 minutes.

In a small dry pan over medium heat, toast the chickpea flour, stirring constantly, until it smells nutty and turns light golden, about 2 minutes. Be careful not to burn. Remove from heat and set aside.

In a large mixing bowl, combine the cooked noodles with the curry sauce and toasted chickpea flour. Toss well to coat evenly. Season with salt to taste.

Transfer the noodles to serving bowls. Top with halved eggs, crispy fried shallots, and fresh cilantro. Serve with lime wedges on the side for squeezing. Enjoy immediately.