.jpg) Kuaitiao khua kai served with a poached egg and deep-fried dough sticks | |
| Alternative names | Khua kai |
|---|---|
| Type | Rice noodles |
| Place of origin | Thailand |
| Serving temperature | Hot |
| Main ingredients | Rice noodles,chicken,eggs,squid,lettuce |
Kuaitiao khua kai (Thai:ก๋วยเตี๋ยวคั่วไก่,pronounced[kǔaj.tǐawkʰûakàj]) is a popularChinese-influencedThai dish made withstir-friedrice noodles (ก๋วยเตี๋ยว,kuaitiao) andchicken.[1] The recipe forkuaitiao was later changed by Thais to dried noodles with chicken, whence came its modern Thai name.
Kuaitiao khua kai is normally served as soaked dried rice noodles stirred with a simple combination of ingredients, such as chicken,squid, andlettuce. Other optional ingredients include slicedtomatoes,eggs, deep-fried dough sticks,garlic, andspring onion. It is seasoned withoyster sauce, lightsoy sauce, andfish sauce. It also may beseasoned with sauce prik,chili flakes,vinegar, sugar, and tangytomato sauce.[2] A special way to makekuaitiao khua kai is to spread it on top of lettuce.[3]
It is said thatkuaitiao khua kai originated from chickencongee without stock in theTalat Noi neighborhood before theWorld War II period byoverseas Chinese. It is very popular, especially with young women, so it was adapted into noodles.[4]
The notablekuaitiao khua kai eateries in Bangkok are in the Suan Mali neighborhood nearHua Lamphong railway station, and thePhlapphla Chai neighborhood nearBangkok Metropolitan Administration General Hospital in theYaowarat (Bangkok Chinatown) area.[5] In another places such Ban Poon neighborhood inBang Plad under theRama VIII bridge inThonburi side[6] and Luk Luang road along theKhlong Phadung Krung Kasem nearTalat Nang Loeng and theGovernment House etc.[7]
