Saan’s kua gai (flat rice noodles with chicken)
Saan’s kua gai
flat rice noodles with chicken
2 tablespoons canola oil
2 teaspoons chopped garlic
250g skinless and boneless chicken thigh meat, cut into cubes
300g fresh flat rice noodles
2 teaspoons fish sauce
2 teaspoons sugar
2 tablespoons preserved cabbage*
2 tablespoons Sriracha hot sauce, plus extra to serve
pinch of ground white pepper
1 butter head lettuce
thinly sliced spring onions, coriander leaves and chilli flakes, to serve
Heat the oil in a wok or skillet until hot.
Add the garlic and fry until starting to colour.
Add the chicken and fry, tossing regularly, until cooked through.
Break the eggs directly into the wok and stir through the chicken, spreading them around the wok.
Add the noodles and toss to mix.
Finally add the fish sauce, sugar, preserved cabbage and Sriracha sauce. Season with white pepper.
Arrange a few leaves of butter head lettuce on each plate and serve the kua gai on top. Garnished with spring onions, coriander and a pinch of chilli flakes, with extra Sriracha sauce on the side. Enjoy!
* Preserved cabbage is available from Asian supermarkets - it comes in a small clay pot. It’s quite a pungent condiment, so you only need a little