Translations:Burmese cuisine/49/en

• Kat kyi kaik (ကတ်ကြေးကိုက် my, lit. 'bitten with scissors') – a southern coastal dish (from the Dawei area) of flat rice noodles with a variety of seafood, land meats, raw bean sprouts, beans and fried eggs, comparable to pad thai
• Meeshay (မြီးရှည် my) – rice noodles with pork or chicken, bean sprouts, rice flour gel, rice flour fritters, dressed with soy sauce, salted soybean, rice vinegar, fried peanut oil, chilli oil, and garnished with crisp fried onions, crushed garlic, coriander, and pickled white radish/mustard greens
• Mont di – an extremely popular and economical fast-food dish where rice vermicelli are either eaten with some condiments and soup prepared from ngapi, or as a salad with powdered fish and some condiments.
• Panthay khao swè (ပန်းသေးခေါက်ဆွဲ my) – halal egg noodles with a spiced chicken curry. The dish is associated with Panthay community, a group of Burmese Chinese Muslims.
• Sigyet khauk swè (ဆီချက်ခေါက်ဆွဲ my) – wheat noodles with duck or pork, fried garlic oil, soy sauce and chopped spring onions. The dish originated from with the Sino-Burmese community