noodle
Kuay Teow Kua Gai
ก๋วยเตี๋ยวคั่วไก่
Medium-Mild
Kuay Teow Kua Gai is a dry-fried noodle dish — wide rice noodles fried without water or stock with chicken and egg until deeply charred, creating an intensely smoky, almost caramelised flavour.
Cultural Origin
Kuay Teow Kua Gai is a Chinese-Thai dish from Bangkok's old Chinatown, where Teochew cooks dry-fried wide rice noodles with chicken and egg over high heat in a flat pan. It dates to the early 20th century and remains a specialty of long-established street vendors around Yaowarat and Charoen Krung.
Allergens & Sensitivities
eggsoygarlic
Key Ingredients
- wide rice noodles
- chicken
- egg
- squid ink
- garlic
Where to Try It
Bangkok noodle specialists — look for stalls with blackened woks and experienced cooks.
Tips
- The signature dark colour and smoky flavour come from cooking at extreme heat until the noodles char slightly — this is intentional, not burnt.