Recipes - Thai

Guay Tiew Kua Gai (Thai Rice Noodles with Chicken)
Guay-Tiew-Kua-Gai


The crispier and chewier sister of the popular pad see euw, this dish is served either with scrambled egg or topped with a runny egg. Fire up your wok for this quick and easy Thai street favourite!
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

Marinade for chicken:

200g chicken breast (cut to bite size)
1½ tsp soy sauce
½ tsp sugar
¼ tsp ground white pepper
1 tbsp water

Note: Cook only 1 portion at a time for noodles to crisp and brown perfectly. Split the ingredients below into 2 portions when cooking.

Other Ingredients:

3-4 tbsp vegetable oil
2 eggs
450g fresh wide rice noodles
2 garlic cloves (chopped)
2 tbsp soy sauce
2 tsp fish sauce
4 tsp sugar
2 tbsp tang chai (Chinese salted cabbage, optional)
A dash of white pepper
1-2 spring onions (chopped)
2 leaves romaine lettuce (for serving)
Sriracha hot sauce (for serving)




Steps:
  1. In a bowl, combine all marinade ingredients with chicken, and set aside to marinate for at least 20 mins.
  2. In a wok, add oil and heat over medium heat. Add chicken and let it sear on one side until browned. Then toss the chicken and cook until done. Remove chicken from wok and set aside.
  3. Add soy sauce, fish sauce, sugar and tang chai (optional) and toss until well combined.
  4. Still on high heat, spread the noodles out in the wok and let them sit for about 15-30 secs, until some of the noodles have browned. Once the noodles are toasted on one side, flip noodles over to the other side let it brown. Repeat until the noodles are crisp and browned to your liking. Add chicken, spring onions and white pepper, and toss to combine.
  5. To cook the runny egg, crack an egg on top of the noodles, sprinkle about 1 tbsp of water over the noodles and cover wok with lid. Leave to cook for about 30 secs or until egg white is no longer transparent.
  6. Remove from heat and serve on a plate lined with romaine lettuce and Sriracha sauce on the side.

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Guay Tiew Kua Gai (Thai Rice Noodles with Chicken)

Guay Tiew Kua Gai (Thai Rice Noodles with Chicken)

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The crispier and chewier sister of the popular pad see euw, this dish is served either with scrambled egg or topped with a runny egg. Fire up your wok for this quick and easy Thai street favourite!

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

Marinade for chicken:

200g chicken breast (cut to bite size)
1½ tsp soy sauce
½ tsp sugar
¼ tsp ground white pepper
1 tbsp water

Note: Cook only 1 portion at a time for noodles to crisp and brown perfectly. Split the ingredients below into 2 portions when cooking.

Other Ingredients:

3-4 tbsp vegetable oil
2 eggs
450g fresh wide rice noodles
2 garlic cloves (chopped)
2 tbsp soy sauce
2 tsp fish sauce
4 tsp sugar
2 tbsp tang chai (Chinese salted cabbage, optional)
A dash of white pepper
1-2 spring onions (chopped)
2 leaves romaine lettuce (for serving)
Sriracha hot sauce (for serving)

Instructions
  1. In a bowl, combine all marinade ingredients with chicken, and set aside to marinate for at least 20 mins.
  2. In a wok, add oil and heat over medium heat. Add chicken and let it sear on one side until browned. Then toss the chicken and cook until done. Remove chicken from wok and set aside.
  3. Add soy sauce, fish sauce, sugar and tang chai (optional) and toss until well combined.
  4. Still on high heat, spread the noodles out in the wok and let them sit for about 15-30 secs, until some of the noodles have browned. Once the noodles are toasted on one side, flip noodles over to the other side let it brown. Repeat until the noodles are crisp and browned to your liking. Add chicken, spring onions and white pepper, and toss to combine.
  5. To cook the runny egg, crack an egg on top of the noodles, sprinkle about 1 tbsp of water over the noodles and cover wok with lid. Leave to cook for about 30 secs or until egg white is no longer transparent.
  6. Remove from heat and serve on a plate lined with romaine lettuce and Sriracha sauce on the side.

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