Guay Tiew Kua Gai is sort of the sister of the more popular pad see ew. It uses the same chewy fresh rice noodles that wok-fried until toasty, but always comes with chicken (that's the gai in the name).
Flavour-wise it is less sweet, uses no dark soy sauce, and is served with Sriracha hot sauce. It's a street food you can find all over Thailand that is super easy to replicate at home!
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Wok-Fried Rice Noodles w/ Chicken (Guay Tiew Kua Gai)
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 minutes
- Yield: Serves 2
Description
Guay tiew kua gai is a popular Thai street food, and it is what I call the lighter sister of pad see ew. Chewy fresh rice noodles are toasted in a hot wok with chicken and served with sriracha. It's easy, and incredibly satisfying!
Ingredients
Marinated Chicken
- 200g chicken breast, bite sized pieces
- 1½ tsp Golden Mountain sauce
- ½ tsp sugar
- ¼ tsp ground white pepper
- 1 Tbsp water
The rest
(I recommend cooking only 1 portion at a time for maximum noodle toasting, so you my want to split the ingredients below into 2 portions)
- 3-4 tablespoon vegetable oil
- 2 eggs
- 1 lb fresh wide rice noodles (ho fun noodles)
- 2 Tbsp soy sauce
- 2 tsp fish sauce
- 4 tsp sugar
- 2 Tbsp Chinese salted cabbage "tang chai" (optional)
- A dash of white pepper
- 1-2 chopped green onion
- 2 leaves green leaf lettuce for serving
- Sriracha hot sauce for serving
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Instructions
Combine the chicken and all marinade ingredients and let marinate for at least 20 minutes.
Add oil to a wok or a large non-stick sauté pan, over medium high heat, then add the chicken and let it sear on one side until browned. Once browned, toss the chicken and cook until done. Remove from pan and set aside.
In the same wok, add more oil to pan if needed and turn the heat up to high. Add the egg, break the yolk and let it set about half way. Then scramble briefly. Add rice noodles and toss briefly to mix with the egg. Add soy sauce, fish sauce, sugar and salted cabbage (if using); toss until well combined.
Spread the noodles out in the pan and let them sit without stirring to toast the noodles, about 15-30 seconds, until some of the noodles have browned. Once the noodles are toasted on one side, flip or toss the noodles and let the other side toast. Repeat a few more times until the noodles are toasted to your liking.
Add chicken back in (don't add the juice that collects in the bowl) and toss to combine. Add green onion and white pepper and toss to combine. Remove from heat. Plate the noodles on a nice piece of green leaf lettuce and serve with Sriracha.
David W. says
I've cooked this twice for the family and we like it a lot! One time with the salted, preserved cabbage and one time without. Both were a little too salty, so I plan to try low sodium soy sauce next time. I've been using Thai Healthy Boy Thin Soy Sauce, which I love. I think the Golden Mountain sauce in the marinade may be putting it over the top, but I'll have to experiment to figure out which flavorful sauce I can cut back the sodium with, because I love them all.
Ashfia says
Can I make this using the pad Thai noodles? That’s all I have on hand and ground chicken lol
Pailin Chongchitnant says
They will taste vastly different (prob not as good to be honest), and you'll need to cook the pad thai noodles first, but give it a go!
Stephen Chan says
As Pai said, the sister of Pad See Ew, which easily falls into my top fast weeknight dinner picks. This will be another of them naturally.
Ockey David says
I like when you teach me things!