Guay Tiew Kua Gai
Wok-charred wide rice noodles with chicken and egg
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Join HomecookedIngredients
- 110 g Flat rice noodles (he fen)
- 220 g Chicken breast
- 2 Egg
- 1 tbsp Neutral oil
- 1 tbsp Light soy sauce
- 3 cloves Garlic (optional)
- 1 Scallions (optional)
- ¼ tsp White pepper (optional)
Method
- Soak the wide rice noodles in warm water until they are limp enough to peel apart without tearing, then drain them and separate the sheets with your fingers.
- Slice the chicken across the grain into thin strips, chop the garlic and cut the scallion into short lengths.
- Get the wok smoking, run the oil round it and fry the garlic and chicken hard until the strips are white all through and the garlic is straw-coloured.
- Push everything to one side, break the eggs into the bare metal and let them set into ragged sheets before you cut them through the chicken.
- Add the drained noodles with the soy and white pepper, spread them flat and leave them untouched until the underside blisters and smells of smoke, then turn them once.
- Throw in the scallion, give the wok one last toss and slide the lot onto the plate while the charred edges are still crisp.
About Guay Tiew Kua Gai
Guay Tiew Kua Gai is a Thai lunch or dinner that comes together in about 18 minutes and serves 1.
Guay Tiew Kua Gai: frequently asked questions
Is Guay Tiew Kua Gai gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Guay Tiew Kua Gai?
The core ingredients are essential, but you can leave out garlic, scallions, white pepper — they're optional and mainly there for extra flavor or finish.
How many servings does Guay Tiew Kua Gai make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.