Thai Fried Kuay-teow with chicken aka Thai Kuay Teow Kua Kai or Pad Thai Kai.
Simple, easy yet tasty fried noodles. Tastes savoury and sweet much stronger flavour than the taste in most Chinese cooking. The addition of ground black pepper adds more flavour and aroma to this simple fried noodle dish.
Recipe adapted from a Thai cookbook 'Healthy and Easy Thai Cooking' [my selected cookbook for Cookbook Countdown Event#9] with modifications.
300 gm fresh flat rice noodles [kuay teow]
150 gm chicken breast - sliced thinly
2 tbsp cooking oil
2 tbsp preserved salted radish [chai por] - rinsed and drained
2 tbsp each of oyster sauce, light soy sauce and sugar
Dash of ground black pepper
Some chopped spring onions
some salad leaves
chilli sauce - optional
- Heat up wok, fry chai por until fragrant, add in oil and chicken. Stir fry until cooked.
- Add in noodles and seasoning. Stir and toss well until well mixed and leave to fry. Push aside.
- Add in the eggs and fry until aromatic and well mixed.
- Sprinkle chopped spring onions. Dish up to serve over some fresh salad leaves and chilli sauce if preferred.