Kuay Tiew Kua Gai Thai rice noodles with chicken is a must-try! It's a quick, flavorful stir-fry that brings Thai street food flavors to your table in minutes. Perfect for noodle lovers. Ready to serve in 20 minutes!
Make the best homemade fresh rice noodles with this recipe. Read about all the different types of Thai noodles here.
For more Thai noodles, check out these delicious recipes. Pad Mee Korat, Thai glass noodle salad with shrimp, easy beef Pad Thai without tamarind, and Pad Mee, a simple vermicelli noodles stir fry.
Jump to:
- What is Kuay Teow Kua Gai
- Why Try This Chicken Kua Recipe
- What Noodles to Use for Guay Tiew Khua Gai Recipe
- Ingredients
- Preparing the Noodles for Kuay Teow Kua Gai
- How to Make Thai Rice Noodles with Chicken
- Garnishing Options
- How to Serve Thai Chicken Stir-fry
- Helpful Kitchen Notes and Tips
- Helpful Kitchen Tools for This Recipe
- Variations & Substitutes for this stir-frying recipe
- Storage
- Frequently Asked Questions
- Related Thai Recipes You'll Love
- Kuay Tiew Kua Gai Thai Rice Noodles with Chicken
- More Thai Noodle Recipes
What is Kuay Teow Kua Gai
Kuay teow kua gai is a yummy dish made with stir-fried rice noodles. These noodles are fresh and chewy, cooked in a wok. It's sort of the sister of the popular Pad see ew dish without the Chinese broccoli.
The recipe is pretty simple, with a few basic ingredients. So, if you're in the mood for a delicious noodle dish, try Kuay Teow Kua Gai!
Why Try This Chicken Kua Recipe
- Quick and easy to prepare, perfect for a weeknight dinner.
- It has a simple combination of ingredients that makes it fast to
- Bursting with Thai street food flavors – sweet, savory, and slightly spicy.
- Versatile – add your favorite vegetables or adjust the spice level to suit your taste.
- Comfort food at it's best! Indulge in the ultimate comfort food! With its hearty noodles and protein-packed goodness, it's the perfect dish to lift your spirits.
What Noodles to Use for Guay Tiew Khua Gai Recipe
Use fresh, wide rice noodles, Sen Yai, for an authentic taste and texture. These noodles absorb flavors well, providing a delightful chewiness to the dish.
Make homemade fresh noodles with this recipe here.
Ingredients
- Wide rice noodles. The main ingredient, grab fresh noodles at the Asian market in the refridgerator section. Better yet, make your own noodles!
- Chicken breast or thigh. This recipe is first about the noodles, then the proteins second. Chicken is the traditional meat used in this recipe.
- Eggs. The eggs add more protein and creaminess to the recipe. Lots of eggs for this one!
- Tang Chai is an optional ingredient. A Chinese salted cabbage for the salty fermented flavors. Find these in the Asian market. I often times don't use it as it is not my favorite. Totally up to you!
- Oyster sauce
- Thai light soy sauce plus 1-2 more teaspoons for adding to adjust at the end.
- Golden Mountain seasoning sauce
- Fish sauce. I used Megachef (blue bottle) for this recipe.
- Ground white pepper. More if you love some heat. More about Thai spices here.
- Green onions (Spring onion). More about fresh Thai herbs here.
- Sugar. Brown, white or palm sugar will work.
- Vegetable oil. Use as needed to keep the noodles from sticking to the pan.
- Romaine lettuce for serving with noodles.
Preparing the Noodles for Kuay Teow Kua Gai
Knowing how to choose and cook the right noodles is essential if you want to make the perfect Guay Teow Kua Gai. In this case, you'll need flat and wide rice noodles, known as Kuay Teow in Thai. They should be soft and tender.
Here are some handy tips on using these wide rice noodles.
Using Fresh Noodles
Fresh rice noodles are a game-changer for stir-fries. Use this recipe for the best homemade wide noodles!
Using Store-Bought Wide Noodles
These are found at the Asian markets in large sheets folded up and labeled hor fun or chow fun noodles. These must be reheated by steaming or microwaving for 2-3 minutes.
Then, cut into desired sizes and separate the strands before cooking.
Using Dried Rice Noodles
This is the last resort if you can't find the wide noodles. These are the wide and dried noodles use in Drunken noodles.
They are less supple than the wide rice noodles since they are much thinner. You will need to cook it in hot water to soften it up. Read package instructions before use.
How to Make Thai Rice Noodles with Chicken
1. Mix the sauces in a bowl. Mix the chicken well and let it marinate for 20-30 minutes. Longer, if possible, up to 3 hours.
2. After marinating, heat up a wok and pour in half of the oil. Place the chicken in the wok, making sure all the pieces are spread out and touching the surface of the wok.
This will give the chicken a delicious charred taste.
Cook each side for just 2-3 minutes. Once done, take the chicken out of the wok and set it aside for later.
3. Heat the wok on high and add oil. Let it smoke slightly. The hot wok will give your noodles a restaurant-style stir-fried taste.
See kitchen notes below for extra tips.
Add the noodles and spread the strands flat on the wok and let them char for about a minute. Then toss them gently to the other side. Add more oil to prevent sticking.
4. Make a crater in the middle, add oil and beaten eggs. Scramble the eggs, then fold in the noodles. Toss everything together.
5. Add the chicken, pickled cabbage, and sliced green onion to the dish and toss everything together until well combined.
For an extra burst of flavor, drizzle 1 teaspoon of seasoning sauce over the ingredients.
If you're satisfied with the dish, you can stop here.
6. If you prefer your noodles to be more charred, allow them to cook undisturbed for an additional 2 minutes.
The bottom of the noodles will start to brown and clump together, which adds a delicious texture.
This recipe is all about achieving charred and chewy fresh rice noodles! Feel free to adjust the flavors by adding more soy sauce or sugar to your taste.
Serve the dish warm on a bed of lettuce and garnish with your favorite toppings. Enjoy!
Garnishing Options
Top with additional green onions, bean sprouts, and a wedge of lime for extra freshness.
How to Serve Thai Chicken Stir-fry
Serve hot, straight from the wok, for the best flavor and texture. Top with hot sauces like Thai sriracha sauce, Thai chili garlic oil, Thai chili flakes, Prik Nam Som, Prik Nam Pla, or any hot sauce you may have in your kitchen.
Helpful Kitchen Notes and Tips
- Heating your wok on high heat first before adding the oil, then the noodles will help create the wok hei effect like a restaurant stirs fries. Home cooking ranges are less powerful than restaurant ranges, but this little trick will come close to recreating that same effect.
- Adjust spice levels by adding more or less chili flakes and chili garlic oil hot sauce according to your preference.
- To avoid sticking, ensure the wok is hot before adding ingredients, and toss continuously during cooking.
Helpful Kitchen Tools for This Recipe
Investing in a carbon steel wok is a game-changer if you're looking to elevate your stir fry game and achieve that authentic Thai taste. Not only does it help create the coveted Wok Hei flavor, but it also ensures the perfect consistency of your noodles.
I highly recommend getting yourself a quality wok or large skillet set, like this one, for the best results cooking!
Variations & Substitutes for this stir-frying recipe
- When it comes to this dish, the traditional recipe keeps things pretty simple without any veggies in the stir fry. However, if you want to add some extra goodness, you can throw in some Chinese broccoli, water spinach, or Bok Choy. They'll add a tasty twist to the dish!
- Change your preferred protein to pork, beef, shrimp, seafood, or tofu.
Storage
Best enjoyed fresh, but leftovers can be refrigerated and reheated for up to 3 days!
Frequently Asked Questions
Kuay Gai has a delightful mix of sweet, savory, and slightly spicy flavors.
Kuay Gai noodles refer to wide rice noodles used in this Thai stir-fry dish.
While both use rice noodles, the difference lies in their preparation and the dishes they're used for.
Kuay Gai noodles refer to wide rice noodles used in this Thai stir-fry dish.
Thai wide noodles are typically made from rice flour, water, and sometimes tapioca flour.
Some excellent choices include Radna, Kua Gai, and Pad Kee Mao.
What type of food goes best with rice noodles? Rice noodles pair well with stir-fries, noodle soups, and various Thai and Asian dishes.
Apart from Pad Thai and Pad See Ew, Thai people enjoy noodle dishes like Kuay Teow, Radna, and Pad Kee Mao.
Related Thai Recipes You'll Love
- Pad Kee Mao, Thai drunken noodles
- Noodles in Thai Cooking
- Pad Krapao, Thai basil stir fry
- Egg noodles stir fry with shredded chicken or turkey meat.
- Authentic Thai ground chicken, Laab.
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Print
Kuay Tiew Kua Gai Thai Rice Noodles with Chicken
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
Kuay Tiew Kua Gai Thai rice noodles with chicken is a must-try! It's a quick, flavorful stir-fry that brings Thai street food flavors to your table in minutes. Perfect for noodle lovers. Ready to serve in 20 minutes!
Ingredients
- 12 ounces chicken breast or thigh
- 1 tablespoon Tang Chai is an optional ingredient. A Chinese salted cabbage for the salty fermented flavors. Find these in the Asian market. I often times don't use it as it is not my favorite. Totally up to you!
- 2 tablespoons oyster sauce1 tablespoon Thai light soy sauce plus 1-2 more teaspoons for adding to adjust at the end.
- 2 teaspoons Golden Mountain seasoning sauce
- 2 teaspoons fish sauce
- ½ teaspoon ground white pepper. More if you love some heat
- 1 teaspoon sugar
- ¼ cup vegetable oil. More if necessary.
- 1 pound wide rice noodles.
- 3 eggs
- 2 stalks green onions (Spring onion)
- 1 tablespoon Tang Chai
- romaine lettuce for serving with noodles.
Instructions
- Mix the sauces in a bowl. Mix the chicken well and let it marinate for 20-30 minutes. Longer, if possible, up to 3 hours.
- After marinating, heat up a wok and pour in half of the oil. Place the chicken in the wok, making sure all the pieces are spread out and touching the surface of the wok. This will give the chicken a delicious charred taste. Cook each side for just 2-3 minutes. Once done, take the chicken out of the wok and set it aside for later.
- Heat the wok on high and add oil. Let it smoke slightly. The hot wok will give your noodles a restaurant-style stir-fried taste. (See kitchen notes below for extra tips.) Add the noodles and spread the strands flat on the wok and let them char for about a minute. Add more oil to prevent sticking.
- Make a crater in the middle, add oil and beaten eggs. Scramble the eggs, then fold in the noodles. Toss everything together.
- Add the chicken, pickled cabbage, and sliced green onion to the dish and toss everything together until well combined. For an extra burst of flavor, drizzle 1 teaspoon of seasoning sauce over the ingredients. If you're satisfied with the dish, you can stop here.
- If you prefer your noodles to be more charred, allow them to cook undisturbed for an additional 2 minutes. The bottom of the noodles will start to brown and clump together, which adds a delicious texture.
* This recipe is all about achieving charred and chewy fresh rice noodles! Feel free to adjust the flavors by adding more soy sauce or sugar to your taste.
Serve the dish warm on a bed of lettuce and garnish with your favorite toppings. Enjoy!
Notes
- Heating your wok on high heat first before adding the oil, then the noodles will help create the wok hei effect like a restaurant stirs fries. Home cooking ranges are less powerful than restaurant ranges, but this little trick will come close to recreating that same effect.
- Adjust spice levels by adding more or less chili flakes and chili garlic oil hot sauce according to your preference.
- To avoid sticking, ensure the wok is hot before adding ingredients, and toss continuously during cooking.
- Prep Time: 10
- Cook Time: 10
- Category: noodles
- Method: stir fry
- Cuisine: Thai
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Mark says
Neat flavor. I could almost taste the fire from the wok and I want more!