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| Place of origin | Thailand |
|---|---|
| Associatedcuisine | Thai |
| Created by | Derived from Chinesekway teow |
| Main ingredients | Rice noodles, pork, beef, poultry, seafood, broth |
| Similar dishes | Kuyteav,kyay oh,shahe fen,hủ tiếu |
| Kuai tiao | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 粿條 | ||||||||||
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| Thai name | |||||||||||
| Thai | ก๋วยเตี๋ยว | ||||||||||
Kuai tiao orkuaitiao (Thai:ก๋วยเตี๋ยว, fromChinese:粿條) is a group of Thai rice noodle dishes of Chinese origin. It is a derivative ofkway teow, Southern Chinese noodles with several local variants throughout Southeast Asia.
Chinese noodle dishes may have been introduced to Siam during theAyutthaya period, but the earliest written mention ofkuaitiao dates only to 1898, in theBangkok Times.[1] The dish was popularized among ethnic Thais following an initiative of Prime MinisterPlaek Pibulsonggram in 1942, during World-War-II shortages.[2][3]
Today, many variants ofkuaitiao are known, including local styles such askhao soi fromnorthern Thailand,kuaitiao Sukhothai from theSukhothai area,kuaitiao ruea 'boat noodles' from thecentral region,kuaitiao liang from the East, and the stir-friedpad thai.[4]
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