Stir Fry Rice Noodles with Chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai)
In the local neighborhood or markets of Bangkok, you will run into fried noodles vendors frying up a pile of rice noodles in a round big wok, using long spatula to constantly toss and stir the glistening noodles.
The cooking process of stir fry rice noodles with chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai) is similar to Pad Siew, however, authentic Kway Toew Kua Kai goes without any veggie. Moreover, to get the right texture and a nice wok charred taste, you probably need to cook the noodles a bit longer.
Rice noodles are usually soft yet chewy, providing a great texture when stir fired with the simplest ingredient of chicken. While most restaurants like their noodles greasy, sweet and salty with bold flavors, for my recipe, I cut down on the grease to ensure a healthier dish. You can get the noodles from Thai food stores where they are labelled as rice noodles (Sen Yai, ก๋วยเตี๋ยวเส้นใหญ่). If you can't find rice noodles, you can use any flat noodles as a substitute.
Below is my Stir Fry Rice Noodles with Chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai) recipe.
Ingredients
200 grams rice noodles
100 grams chicken breast, cut into bite sized pieces
1 Knor bouillon cube (4 grams)
1/2 teaspoon Thai light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
2 tablespoon vegetable oil
1/2 tablespoon minced garlic
1 egg
for the marinade
1 teaspoon sesame oil
1/2 teaspoon light soy sauce
1 coriander root, pounded
Preparation
1. Marinade the chicken with sesame oil, light soy sauce, coriander root for 20 minutes.
2. Heat the wok with oil, add in garlic. When the garlic turns light golden, add in noodles and all the seasonings.
3. Toss the noodles to blend well, continue cooking until the noodles become little crispy and the nice charred wok fragrance can be smelled.
4. Add in chicken and crack in egg, stir fry until they are fully cooked and combine well with the noodles. Dish out,serve with chili sauce.
Note : If you use chicken thigh, you can add it right after the garlic becomes golden. However, for the chicken breast, I highly suggest you to add it last to ensure it won't be overcooked, dry and leathery.
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