Imported from the web

Thai Stir-Fried Noodles with Chicken (Kuay Tiew Kua Gai)

Name: Thai Stir-Fried Noodles with Chicken (Kuay Tiew Kua Gai)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 8 oz dried wide rice stick noodles (1/2-inch wide; soaked and drained); 1 lb chicken breast or thighs (thinly sliced); 2 eggs (large); 3 tbsp vegetable oil (divided); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; Sriracha (for serving); lime wedges (for serving)

Imported by Anonymous on SeeMeCook

A classic Bangkok street food dish featuring wide rice noodles, chicken, and eggs. Unlike Pad Thai, this dish is savory and umami-rich with a signature smoky char.

4 servings40 minSoutheast Asian

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Ingredients

8 oz dried wide rice stick noodles (1/2-inch wide; soaked and drained)
1 lb chicken breast or thighs (thinly sliced)
2 eggs (large)
3 tbsp vegetable oil (divided)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
Sriracha (for serving)
lime wedges (for serving)

Steps

1
Soak the dried rice noodles in room-temperature water until pliable but not mushy. Drain thoroughly.
2
In a small bowl, whisk together the soy sauce, oyster sauce, and sugar to create the seasoning mixture.
3
Heat a wok or large skillet over high heat. Add a portion of the oil and swirl to coat.
4
Add the sliced chicken to the pan and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set aside.
5
Add the remaining oil to the pan. Add the soaked and drained noodles, spreading them out to maximize contact with the hot surface.
6
Allow the noodles to sizzle and lightly char (develop wok hei) for 1-2 minutes before tossing.
7
Push the noodles to one side of the pan. Crack the eggs into the empty space and scramble them until mostly set.
8
Return the chicken to the pan and pour the sauce mixture over the noodles.
9
Stir-fry everything together, scraping up any sticky bits from the bottom of the pan, until the noodles are evenly coated and tender.
10
Serve immediately with Sriracha and lime wedges on the side.

Notes

Do not soak noodles in boiling water as they will become too mushy for stir-frying. The dish relies on high heat to achieve a smoky char; don't be afraid if the noodles stick slightly at first, as the sauce will help deglaze the pan.