Atho Burmese Noodles | Street Food Recipes

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free option, while almonds are often less expensive.

Prepare the crisp by mixing gram flour, roasted gram flour, rice flour, red chili powder, asafoetida, salt, and hot oil in a bowl until it holds shape. Add water gradually to form a stiff dough.

Pinch lime-sized balls from the dough, flatten them into thin circles, and deep fry in hot oil until golden and puffed. Set aside.

Fry sliced onions in the same hot oil until golden brown and crisp, then strain and set aside.

Fry garlic cloves until golden, stirring continuously to avoid burning, then strain and set aside.

Mix turmeric powder and red chili powder with 2 tablespoons of hot fried onion oil to make chili turmeric oil.

Bring 4 cups of water to a rolling boil, adding salt, oil, and turmeric powder. Cook the noodles until al dente, then drain and rinse in cold water.

In a large mixing bowl, combine sliced onions, shredded cabbage, tamarind juice, lime juice, and salt and sugar mixed water. Mix firmly to reduce the rawness of the onions.

Add the cooked noodles, fried onions, fried garlic, roasted grams, roasted peanuts, and chili turmeric oil. Mix well using hands.

Plate the Atho and crush the crisps over the top. Serve with warm plantain soup.

Cooking Techniques

Equipment Needed

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Dietary

Allergens