Kuay teow kua gai

Method

1. 1 Debone the chicken thighs, slice them thinly, and marinate with soy sauce and pepper for 10 minutes.
2. 2 Heat a pan with oil until very hot, sauté minced garlic for 30 seconds, then add the chicken and stir-fry for 3 minutes until cooked through.
3. 3 Add the wide rice noodles, stir gently and press them against the bottom of the pan until the noodles are browned and slightly crispy, about 4 minutes.
4. 4 Season with oyster sauce and soy sauce, set the mixture aside, then crack in the eggs, fluff them up, and quickly mix with the noodles.
5. 5 Transfer to a plate lined with shredded lettuce, sprinkle with pepper, and serve with Thai sweet chili sauce.