Photograph of the finished Kuay teow kua gai

Thailand · Phở xào gà cháy cạnh kiểu Thái

Kuay teow kua gai

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pho rice noodles Pho rice noodles 1.1 lb
  • Photograph of Chicken thighs Chicken thighs 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Oyster sauce Oyster sauce 2 ⅛ tbsp
  • Photograph of Lettuce Lettuce 4.2 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ¼ cup

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.
Start cooking