There’s something incredibly satisfying about transforming simple ingredients into a flavorful feast, especially when it comes to dishes that warm the soul—like Kuay Tiew Kua Gai, a delightful Thai rice noodle dish with chicken. Picture this: the smoky scent of charred noodles mingling with a medley of savory sauces fills your kitchen, instantly elevating your evening. It’s more than just a meal; it’s an experience that brings comfort and a touch of adventure to your weeknight routine.
After a long day, I often find myself turning to this recipe, which not only takes just 20 minutes from start to finish but also bursts with flavors that remind me of my favorite Thai street food. The blend of oyster sauce and fish sauce creates a rich depth, while the addition of tender chicken and bright green onions elevates the dish to a whole new level. Plus, it’s versatile enough to accommodate whatever veggies you have on hand!
Ready to indulge in this quick and satisfying dish? Let’s dive into the world of Kuay Tiew Kua Gai and bring a taste of Thailand right into your home!
Why is Kuay Tiew Kua Gai so special?
Easy Preparation: This recipe comes together in just 20 minutes, making it a perfect weeknight dinner choice.
Bold Flavors: The combo of oyster and fish sauce delivers mouthwatering depth that transports you straight to Thailand.
Customizable: Feel free to swap in your favorite vegetables, ensuring every batch is uniquely delicious.
Crowd-Pleasing: This dish is always a hit with family and friends, satisfying both seasoned chefs and home cooks alike.
Comforting Experience: With each bite, you’ll enjoy a delightful blend of smoky, savory notes that warm your soul.
For more takes on quick Asian meals, check out our collection of 20-minute Asian dishes.
Kuay Tiew Kua Gai Ingredients
• Enjoy cooking up this delicious Kuay Tiew Kua Gai dish with these easy-to-find ingredients!
For the Chicken
- Chicken breast or thigh – 12 ounces – tender cuts provide a juicy protein base that soaks up all the flavors.
- Tang Chai (optional) – 1 tablespoon – this adds a unique depth, but you can skip it if you don’t have it on hand.
For the Sauces
- Oyster sauce – 2 tablespoons – gives a rich, savory flavor that enhances the umami profile.
- Thai light soy sauce – 1 tablespoon + 1-2 teaspoons (for adjusting) – a key element for delicious seasoning and color.
- Golden Mountain seasoning sauce – 2 teaspoons – this Thai staple adds a unique touch, tying all flavors together.
- Fish sauce – 2 teaspoons – contributes a salty punch, complementing the sweetness and making the dish authentically delicious.
- Ground white pepper – ½ teaspoon – for a mild spice that won’t overpower but will elevate the flavors.
- Sugar – 1 teaspoon – balances the savory components for a well-rounded taste.
For the Noodles
- Wide rice noodles – 1 pound – a chewy and comforting foundation essential for a satisfying plate.
- Vegetable oil – ¼ cup – used for frying and helping to achieve that wonderful smoky char.
For the Eggs and Toppings
- Eggs – 3 – adding richness and creating a delightful creaminess when mixed into the noodles.
- Green onions (Spring onion) – 2 stalks – for a fresh crunch and vibrant color.
- Romaine lettuce – for serving – provides a crisp and refreshing contrast to the warm noodles.
How to Make Kuay Tiew Kua Gai
-
Mix sauces: In a bowl, combine oyster sauce, Thai light soy sauce, Golden Mountain seasoning sauce, fish sauce, ground white pepper, and sugar. Marinate the chicken in this mixture for 20-30 minutes, allowing the flavors to penetrate deeply.
-
Cook chicken: Heat a wok over medium heat and add half of the vegetable oil. Once hot, add the marinated chicken, cooking each side for 2-3 minutes until beautifully golden and cooked through. Then, remove from the wok and set aside.
-
Char noodles: Increase the heat to high and add the remaining oil until it smokes slightly. Add the wide rice noodles, letting them char for about a minute to develop that signature smoky flavor. Stir in a bit more oil if they stick together.
-
Scramble eggs: Create a crater in the center of the noodles, pour in some oil, and add the beaten eggs. Scramble the eggs until fully cooked, then fold them into the noodles, ensuring everything is well mixed.
-
Combine ingredients: Add the cooked chicken, pickled cabbage, and sliced green onions to the wok. Toss until all components are nicely blended. If you want an extra char, cook undisturbed for an additional 2 minutes.
-
Serve: Spoon the warm mixture onto a bed of romaine lettuce and garnish with any additional toppings you love.
Optional: Add a sprinkle of crushed peanuts for extra crunch and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Kuay Tiew Kua Gai
Fridge: Store leftover Kuay Tiew Kua Gai in an airtight container for up to 3 days. This keeps the flavors intact and the noodles fresh.
Freezer: If you want to freeze the dish, portion it in airtight containers or freezer bags, where it can last up to 3 months.
Reheating: To reheat, simply thaw in the fridge overnight, then warm in a skillet over low heat, adding a splash of water or oil to prevent sticking.
Room Temperature: Avoid leaving the dish out for more than 2 hours, as this may compromise its taste and quality.
Kuay Tiew Kua Gai Variations
Feel free to make this dish your own with these tempting twists and substitutions!
-
Vegetable Medley: Add your favorite vegetables like bell peppers or snap peas for a colorful and healthy touch.
-
Protein Swap: Use tofu instead of chicken for a delightful vegetarian twist that absorbs all those rich flavors.
-
Spicy Kick: Toss in some sliced chili peppers or a dash of sriracha for an extra zing that’ll awaken your taste buds.
-
Noodle Alternatives: Try using soba or udon noodles for a different texture that still holds that comforting essence.
-
Herb Infusion: Garnish with fresh cilantro or Thai basil for an aromatic twist that complements the dish beautifully.
For an adventurous spin, consider adding a touch of lime juice before serving; it brightens the flavors beautifully!
Enjoy tweaking this dish to suit your preferred flavors and textures!
Make Ahead Options
These Kuay Tiew Kua Gai are perfect for busy home cooks looking to save time during the week! You can marinate the chicken in the sauce for up to 24 hours in the refrigerator, ensuring it’s packed with flavor before cooking. Additionally, you can prepare the noodles and scramble the eggs a day in advance. Just store them in airtight containers in the fridge to maintain their quality. When you’re ready to serve, simply reheat the noodles in a hot wok, add the cooked chicken and other ingredients, and sauté until everything is warmed through. This way, you’ll enjoy delicious Thai rice noodles with minimal effort on busy weeknights!
What to Serve with Chicken Pad See Ew?
Prepare to expand your culinary experience with delightful accompaniments that elevate this dish to new heights.
-
Steamed Jasmine Rice:
A fragrant side that perfectly absorbs the delicious sauces, creating a harmonious balance with every bite. -
Thai Cucumber Salad:
This refreshing salad adds a zesty contrast, its crunch complementing the soft noodles beautifully. -
Spring Rolls:
Crisp and light, they provide an enjoyable texture and flavor contrast, making for a delightful finger food pairing. -
Sesame Garlic Broccoli:
The earthy taste of broccoli brings depth, while sesame oil adds a nutty richness that matches the smoky noodles. -
Thai Iced Tea:
Creamy and sweet, this classic drink offers a cooling counterpoint to the savory dish, enhancing the overall dining experience. -
Mango Sticky Rice:
A delightful dessert that combines sweetness and creaminess, offering a perfect ending to your Thai meal.
Each of these pairings adds its own unique flair, uniting flavors and textures to create a satisfying and memorable dinner.
Tips for the Best Kuay Tiew Kua Gai
-
Marinate Wisely: Allow the chicken to marinate for at least 30 minutes to absorb the flavors thoroughly—don’t rush this step!
-
High Heat Cooking: Ensure your wok is hot enough before adding the noodles. This helps achieve that coveted smoky char and prevents sticking.
-
Egg Mixing: When scrambling the eggs, keep them in the crater longer to ensure they cook evenly and integrate beautifully with the noodles.
-
Vegetable Variety: Feel free to add any leftover vegetables you have on hand, like bell peppers or broccoli, to boost nutrition and flavor in your Kuay Tiew Kua Gai.
-
Timing is Key: For the best results, follow cooking times closely—overcooking can lead to dry chicken or mushy noodles.
Kuay Tiew Kua Gai Recipe FAQs
What type of chicken is best for Kuay Tiew Kua Gai?
I recommend using chicken thighs for a juicier bite, but breast meat can work just as well if that’s what you have. Ensure it’s fresh and free of dark spots, which can indicate spoilage.
How long can I store leftovers in the fridge?
You can store your Kuay Tiew Kua Gai in an airtight container for up to 3 days. Just remember to let it cool before refrigerating—it’ll help maintain its flavor and texture!
Can I freeze Kuay Tiew Kua Gai?
Absolutely! To freeze, portion the dish into airtight containers or freezer bags. It can last up to 3 months in the freezer. When you’re ready to enjoy it, let it thaw in the fridge overnight, then reheat on low heat in a skillet with a splash of oil.
What should I do if my noodles stick together while cooking?
If your noodles get sticky, don’t panic! Just add a bit more oil to the wok before adding the noodles, and give them a gentle stir to help separate them. You can also soak or rinse the noodles briefly in cold water before cooking to prevent sticking.
Are there any dietary considerations for this recipe?
Yes! If you’re allergic to fish or have dietary restrictions, try using a plant-based or gluten-free sauce instead of fish sauce. Just be sure to check the ingredient list for any allergens if you’re serving it to guests.
How do I know if my noodles are cooked perfectly?
The ideal noodle in Kuay Tiew Kua Gai should be chewy yet soft, without being mushy. If you can see and feel a slight firmness when tasting them, you’re right on track! If they need a bit more time, cook them for an additional minute or two, stirring gently.
Delicious Kuay Tiew Kua Gai: Thai Rice Noodles Made Easy
Ingredients
Equipment
Method
- In a bowl, combine oyster sauce, Thai light soy sauce, Golden Mountain seasoning sauce, fish sauce, ground white pepper, and sugar. Marinate the chicken in this mixture for 20-30 minutes.
- Heat a wok over medium heat and add half of the vegetable oil. Once hot, add the marinated chicken, cooking each side for 2-3 minutes until beautifully golden and cooked through. Then, remove from the wok and set aside.
- Increase the heat to high and add the remaining oil until it smokes slightly. Add the wide rice noodles, letting them char for about a minute to develop that signature smoky flavor.
- Create a crater in the center of the noodles, pour in some oil, and add the beaten eggs. Scramble the eggs until fully cooked, then fold them into the noodles.
- Add the cooked chicken, pickled cabbage, and sliced green onions to the wok. Toss until well blended. Cook undisturbed for an additional 2 minutes for extra char.
- Spoon the warm mixture onto a bed of romaine lettuce and garnish with any additional toppings you love.