Kat kyi kaik

Course	Snack
Place of origin	Myanmar
Region or state	Myeik
Main ingredients	Wide rice noodles, bean sprout, squid, prawns, steamed garden pea, chili, pepper, spring onion, dark soy sauce

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Kat kyi kaik (Burmese:ကတ်ကြေးကိုက်;pronounced[kaʔt͡ɕíkaɪʔ]), also specifically calledMyeik kat kyi kaik (မြိတ်ကတ်ကြေးကိုက်), is a spicyBurmese fried noodle dish associated with the coastal town ofMyeik (formerly Mergui) in Southern Myanmar.^[1]

It consists of wide, flat rice noodles fried with squid slices,bean sprouts, prawns, steamed garden pea (pe byok),spring onion, pepper anddark soy sauce.^[2] It is popular locally where it is found in the Southern coastal region of Myanmar and in Yangon.

The dish gets the namekat kyi kaik (lit. 'scissor-bitten') because while the noodle and ingredients are being fried in awok, the cook uses scissors to cut up the noodles for easier cooking and serving.

A comparable dish ischar kway teow, a popular dish in Singapore and Malaysia. Beik kut kyee kaik only uses prawns and squid as main ingredients.

• Meeshay - a rice noodle dish associated with Shan State in Eastern Myanmar
• Mont di - a rice noodle dish associated with the entirety of Myanmar
• Char kway teow - a rice noodle dish associated with southeast Asia

• Shrimp dishes
• Squid dishes
• Fried noodles
• Burmese noodle dishes

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• Articles with short description
• Short description matches Wikidata
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• Pages with Burmese IPA