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Kua Gai – Thai pan fried noodles

Kua Gai

It’s been getting cold lately…and I don’t like it. I’m not ready for this yet after having rain in most of June and half of July. And now it’s raining again every weekend, 2 out of the 3 in October have been wet so far. Means that soon I’ll be spending some cold winter nights bundled up on the couch…bummer.

So this dish is another of those dishes I seem to get regularly at Rod Dee or S&I Thai. There’s not a whole lot to it really but it sure tastes good. And it feels pretty light, with most of the flavor coming from the noodles. Again, the biggest part of this is having fresh rice noodles, they make all the difference in the world!

I found that there’s a pile of different sauces that people have used (including this version at Appon’s Thai Food). It always seems to be a mix of a few ingredients : soy sauce, fish sauce, maggi seasoning, and oyster sauce. Just a word of warning though, if maggi is used, be careful of the saltiness!

Kua Gai

Serves 4
Time: 15 minutes

Ingredients:
- 1.5 lb flat wide rice noodles
- 1 lb boneless chicken breast, sliced thin
- 4 eggs
- 5-6 tbsp light soy sauce (or 3-4 tsp Maggi)
- 6 tbsp fish sauce
- 6 cloves garlic, minced
- 3 tbsp oil
- 3 scallions, chopped
- 1 tbsp ground white pepper
- 1-2 tbsp sugar
- 1-2 tbsp fried shallots
- Fresh lettuce to garnish

Method:
1. Heat a wok over high heat. Add oil and garlic, stir fry until fragrant.
2. Add chicken, stir-fry until chicken is cooked through (2-3 minutes).
3. Add noodles, toss, add eggs.
4. Add sauce, sugar, fried shallots, stir fry another 2-3 minutes.
5. Add scallions, season with white pepper, toss for another minute.
6. Serve over some freshly cut and washed lettuce.

2 Comments

  1. Elayne says:

    Just made these….they are awesome. I just switched out the sugar for a tablespoon of mirin. Also added a dash of fish sauce.

  2. Dan says:

    Great dish! A little too much white pepper for me, but I just know to cut back for my personal taste next time!

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