Kuaitiao khua kai
Noodles fried almost dry over a low flame for a long time, so they catch rather than steam.
Chicken, Shellfish, Egg. Not vegetarian — contains chicken, fish sauce, shellfish.
Ingredients
- 500 g fresh wide rice noodles
- 300 g chicken thigh, in small pieces
- 150 g squid, in rings
- 3 eggs
- 4 garlic cloves, chopped
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon white pepper
- 4 tablespoons oil
- 1 lettuce, shredded, to serve
- sriracha, to serve
Method
- LOW HEAT AND A LONG TIME, which is the opposite of every other noodle dish here. The phat si-io on this site is 90 seconds over a roaring flame; this one sits over a medium-low heat for eight to ten minutes, barely stirred, until the noodles dry out and catch in brown patches.
- ALMOST NO SAUCE. Two tablespoons of soy for four portions. The dish is dry, smoky and plain, and sauce added to make it look right steams the noodles and undoes the whole method.
- Separate the noodle sheets by hand and let them come to room temperature.
- Oil in a wide pan over a medium heat, garlic 20 seconds, chicken 4 minutes.
- Squid in, 1 minute only.
- Noodles in, soy and fish sauce over them, and now TURN THEM ONLY EVERY MINUTE OR SO. Each time you leave them, a layer catches on the pan.
- 8 to 10 minutes. They should darken, dry and pick up brown spots, and some will stick -- scrape those up and fold them back in; they are the best part.
- Push everything to one side, break the eggs into the space and let them set for 30 seconds before folding them through in large pieces.
- White pepper, generously.
- Serve on raw shredded lettuce, which wilts slightly under the hot noodles, with sriracha on the side.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Thailand · All recipes