Kuaitiao Khua Kai (Bangkok Chinatown Chicken Noodles)

Name: Kuaitiao Khua Kai (Bangkok Chinatown Chicken Noodles)
Total time: 25 min
Yield: 2
Cuisine: Thai-Chinese
Ingredients: 400 g Fresh wide rice noodles, separated; 200 g Chicken thigh, sliced thin; 100 g Squid, scored and sliced (optional); 2 Eggs; 1 tbsp Preserved Tianjin cabbage (tang chai), rinsed; 2 Garlic cloves, chopped; 1.5 tbsp Light soy sauce; 1 tbsp Oyster sauce; ½ tsp Sugar; 1 tsp White pepper; 4 tbsp Lard or neutral oil; 4 leaves Iceberg or cos lettuce, torn; 2 tbsp Spring onion, chopped, and chilli vinegar, to serve

Wide rice noodles pan-fried in lard over charcoal until the underside crisps, with chicken, squid, egg and preserved cabbage, seasoned only with soy, oyster sauce and white pepper, then served on a bed of raw lettuce so the hot noodles wilt it. A Teochew dish from Bangkok's Talat Noi, still cooked one plate at a time over coals.

Source

Recette de Bangkok street stalls · 🏺 Traditionnel · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Bangkok Chinatown · the noodle on lettuce — An ownerless Thai-Chinese dish, so no cook is credited. The cited article confirms kuaitiao khua kai as a Chinese-influenced Thai dish of stir-fried rice noodles and chicken, normally with chicken, squid and lettuce, optionally tomato, egg, garlic and spring onion, seasoned with oyster sauce, light soy and fish sauce, spread on top of lettuce, and said to originate with overseas Chinese in Bangkok's Talat Noi before World War II. The lard, the still-pan crisping, timings and quantities are this book's own.

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Marion Grasby Pailin's Kitchen กับข้าวกับปลาโอ PlaoCooking

⏱ 25 min🍽 2 portions🔥 580 kcal🇹🇭 Thaïlande

Sans produits laitiersSans fruits à coque

Étapes

Lay the lettuce on two plates. Mix the soy, oyster sauce and sugar in a cup.
Heat half the lard in a wide flat pan or wok over high heat. Fry the garlic 10 seconds, add the chicken and squid and stir-fry 2 minutes. Push aside.
Add the remaining lard and the noodles, spread them flat and leave them alone 2 minutes so the underside browns and crisps. Turn in one piece if you can, and crisp the other side 1 minute.
💡 Khua means dry-fried, not tossed. The whole character of this noodle is the crisp-soft contrast from leaving it still. Stir it like pad thai and you have made a different dish.
Pour the sauce and the preserved cabbage over, toss twice with the chicken, then push the noodles aside, crack the eggs into the empty side and scramble them loosely under the noodles.
Slide the whole thing onto the lettuce, dust heavily with white pepper and spring onion. Chilli vinegar on the side.

💡 Astuces

White pepper is the only heat. The Talat Noi shops shake it on until the plate is grey; the chilli vinegar is for the customer, not the cook.
A flat cast-iron pan beats a round wok here — more noodle touching more metal is more crust.