Panthe kaukswe

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Like Burma itself, these aromatic, curried noodles draw heavily on the cultures of India and China. Traditionally, the dish is made with a type of bean thread noodle known as pekyasan, but thin egg noodles give the dish more substance.


  • 3 onions, chopped
  • 3 cloves of garlic, chopped
  • 2 chillies, chopped


Using a mortar and pestle, pound the onion, garlic, chilli, ginger, chilli powder, cumin, coriander and turmeric powder to a paste.

Heat oil in a pan and cook spice paste for about 5 minutes, until aromatic. Add chicken pieces and fry for a couple of minutes, coating the pieces well with the spice mix. Add cinnamon stick, pour on chicken stock and simmer, covered, for 35 minutes. Remove