Kuay Teow Kua Gai

Name: Kuay Teow Kua Gai
Yield: 3 servings
Cuisine: Thai
Ingredients: 300g fresh wide rice noodles; 200g chicken, sliced; 100g squid, sliced (optional); 2 eggs; 3 cloves garlic, chopped; 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sugar; Lettuce leaves and spring onions; 3 tbsp oil

ก๋วยเตี๋ยวคั่วไก่/gwuay-TEE-ow KUA gai/

Also known as: Kua Gai, Guay Tiew Kua Gai, Chicken Fried Noodles

About this dish

Wide rice noodles fried with chicken and egg until smoky and slightly crisp, served on lettuce with sriracha.

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Ingredients

🍜300g fresh wide rice noodles

🍗200g chicken, sliced

🦑100g squid, sliced (optional)

🥚2 eggs

🧄3 cloves garlic, chopped

🫙1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sugar

🥬Lettuce leaves and spring onions

🫗3 tbsp oil

Method

Serves 3

Fry the garlic in oil, add the chicken (and squid) and cook through with the sauces and sugar.

Add the noodles and spread them out; leave to sear without stirring.

Crack the eggs over the noodles and let them set, then flip in sections so both sides are crisp.

Toss in the spring onions.

Serve on lettuce leaves with sriracha sauce.

✓ What Makes it Authentic

Kua gai is a Bangkok Chinatown speciality, cooked over charcoal in a heavy wok so the noodles char and the egg forms a crust.

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