Thailand

Kuay Teow Kua Gai

Name: Kuay Teow Kua Gai
Total time: 25 min
Yield: 2
Cuisine: Thailand
Ingredients: 400 g Wide rice noodles (fresh); 250 g Chicken breast; 2 Eggs; 1 tbsp each Soy sauce & oyster sauce; 2 cloves Garlic; a few leaves Lettuce; some Pickled squid pieces (optional)

Pan-fried rice noodles with chicken and egg

Kuay teow kua gai is a Bangkok street classic of Chinese origin: wide rice noodles lightly fried in the wok with chicken and egg.

Unlike pad see ew the noodles stay pale and soft with a toasted edge; served over crisp lettuce with chilli vinegar.

Servings2

Time25 min

LevelMedium

Ingredients

Wide rice noodles (fresh)400 g
Chicken breast250 g
Eggs2
Soy sauce & oyster sauce1 tbsp each
Garlic2 cloves
Lettucea few leaves
Pickled squid pieces (optional)some

★ = available authentic in the Asia Boutique

Preparation

Stir-fry sliced chicken in a hot wok.
Add garlic and noodles, season with soy and oyster sauce.
Brown the noodles only lightly, push to the side.
Crack in the egg, let it set briefly, toss together.
Serve over lettuce leaves with chilli vinegar.

Make it original

Rice noodles and oyster sauce for kuay teow kua gai are in the Asia Boutique.

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