Tohu nway

Tohu nway is a warm chickpea-flour preparation served over rice noodles. Arielle of No Frills Vegan describes eating it at a Burmese stall in Bangkok with sweet soy sauce and pickles, then developing a home version. Her recipe blends chickpea flour, starch and turmeric with water.^[1]

The mixture is stirred into boiling water with oil and salt until smooth and thick, then spooned over cooked rice noodles. Her suggested additions include leftover curry, sweet soy sauce, pickled vegetables, chilli or garlic oil, coriander, spring onion and crisp fried shallots, garlic or peanuts.^[1]