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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Bangkok street stalls · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Marion Grasby Pailin's Kitchen กับข้าวกับปลาโอ PlaoCooking

⏱ 25 မိနစ်🍽 2 ယောက်စာ🔥 580 kcal🇹🇭 Thailand

နို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.