Rice Noodles w/ Chicken Recipe ก๋วยเตี๋ยวคั่วไก่ Guay Tiew Kua Gai

48
33

This recipe is sort of the sister of the popular pad see ew. Chewy fresh rice noodles wok-fried until toasty, served with Sriracha hot sauce, it’s a street food you can find all over Thailand that is super easy to replicate at home.

For written recipe:

GEAR, TOOLS, INGREDIENTS I USE:

MY COOKBOOK:

Connect with me:

To donate:

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

source

48 COMMENTS

  1. this is why I like watching her cooking cause she knows what's up, as far as making any thai dishes. she gets down with her cooking and she knows what she's doing. she's always making her own chilies and all this other stuff and that's what's up

  2. I made this today for lunch and it was delicious and so easy to make. I really enjoyed eating it with the siracha sauce, Gave it a nice kick. I burned my noodles until they got a nice burnt color to them because I like the burnt taste! Thank you for sharing these recipes!

  3. Growing up, my grandma always had jars of pickled garlic and called it Ka Tim Dong. Is this a real thing? I lived in Thailand for 2 years and my dad couldn't help me find out or even see if I could find any. Would you be able to do a recipe on this?

  4. Wow ! The way this is cooked is so different from the Singapore/Malaysian style and they also called it about the same…Char Kway Teow. Its also a favourite dish in those countries !! 🙂

  5. Or use dried thick rice noodles;). Here we often see them expired in the markets, some even stopped selling them. So if people want to keep em for longer, it's better to buy the dried ones and rehydrate them in water. Even my cooking teachers in thailand used dried ones;).

  6. I always love eating the toasty caramelised bits of noodles stuck to the pan, they just have so much flavour!! This looks super delicious Pai, the simplicity makes it lovely. I love how it's also served with lettuce, yuuuum!

  7. Tonight I made Pad See Ew in my new wok I got for Christmas. I used your recipe and it was amazing! I will definitely make it again and I can't wait to try this one in my new wok. It's the little things in life that make this girl happy

LEAVE A REPLY

Please enter your comment!
Please enter your name here