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Kuay teow kua gai recipe is hands down THE BEST roasted chicken noodles you’ll ever taste. It’s packed with the charred, smoky goodness of Thai street food and lots of slippery sen yai noodles and tender chicken sauced up in an amazing stir-fry sauce. It’s quick and easy for every home cook, all in just under 20 minutes.
Try making one of these popular noodle and chicken recipes later: Khao poon recipe (Lao coconut noodle soup), chicken khao soi, and Thai chicken glass noodle soup. Make your own fresh rice noodles using my sen yai noodles recipe!
What is kuay teow kua gai
Kuay teow kua gai is a classic wok-fried noodle dish from Thailand, with fresh wide rice noodles and chicken. It’s a street food staple, combining savory, charred flavors in a quick and fragrant meal.
- Kuay tiew in Thai refers to the fresh wide rice noodles used in this recipe. It is a broader name for a collection of food made with noodles (sen).
- Kua means to dry roast or to toss in a wok over high heat.
- Gai is Thai for chicken.
Roasted chicken noodles
These chicken fried wide rice noodles are everything: saucy, slippery, roasted, toasted, smoky, and so savory, with that just perfect noodle chewiness.
Listen up, they’re not your average noodles.
Every strand of fresh rice noodle is coated in a rich sauce that reminds you of genuine Thai street food. They’re such a crowd-pleaser, AND they’re easy to make too!
That charred flavor from the wok is the unique feature of this dish, giving each strand of noodle a smoky, rich note.
If you’re into noodles (and who isn’t?), this is the kind of chicken stir-fry you’ll want to make every week.
What noodles to use
If you’re in the West, you can find them at some Asian grocery stores in the refrigerated section, and sometimes at Asian markets.
Fresh sen yai noodles are preferred because they have a tender, slippery texture and absorb the stir-fry sauce beautifully. Dried wide rice noodles can be used as a plan B. They don’t have the same fresh, chewy texture, but the end result will still be delicious.
If you can’t find either, check out my homemade sen yai noodles recipe! Making the noodles yourself is easier than you think and much more rewarding.
Why try this chicken kua recipe
- It’s something different: Everyone knows about pad Thai, but have you ever heard anyone talk about kuay teow kua gai? It’s just what you need on those days when you’re wondering what’s for dinner.
- Simple ingredients: If you like Thai food, chances are you have everything in your kitchen pantry right now, no fancy items needed!
- Quick and easy: It’s ideal for busy weeknights and perfect for beginners or home cooks.
- Crowd-pleaser: These chicken roasted noodles have mild flavors and the spice levels are easy to adapt, it’s that kind of dish that’s perfect for the whole family, including kids.
- Customizable: Traditionally, this dish is made with chicken or shrimp, but feel free to add your favorite protein or some stir-fry vegetables.
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Chicken – Chicken brings healthy, lean protein to the table. It can easily absorb the rich flavors of the sauce, which is why it’s the traditional choice for this dish. For the best results, use boneless, skinless chicken thighs for extra juiciness and flavor. Slice the chicken into bite-sized pieces, not thin slices, this is to prevent it from drying out.
- Fresh wide rice noodles – Fresh rice noodles are perfect for soaking up stir-fry sauces. Look for them in an Asian supermarket, in the refrigerated section.
- Golden mountain sauce – A type of Thai seasoning sauce that adds a more unique depth and just that bit of extra compared to regular soy sauce.
- Black soy sauce – Adds a sweet, molasses-like flavor, as well as a rich, dark color. It’s a thick sauce that’s often used to add color and a hint of sweetness to balance the savory notes.
- White pepper – Adds a subtle heat, different from the sharper black pepper or spicy chilies. It’s the perfect choice for keeping things kid-friendly.
- Oyster sauce – Oyster sauce is a key ingredient in Thai stir-fries for adding a savory and slightly sweet note, perfect for glazing the chicken and noodles.
- White sugar – A touch of white sugar is necessary to balance out the savory notes.
- Egg – Lightly scrambled and mixed with the other ingredients, the egg brings a creamy texture and richer flavor.
- Onions & green onions
1. Sear chicken sauté garlic: Heat oil in your wok over medium-high heat. Add the chicken pieces and sear them until they’re charred on the outside. Add the garlic and sauté until fragrant.
2. Add onions: Toss in the onion chunks and stir-fry until the onions are soft to your liking and the chicken is cooked.
3. Sauces and seasonings: Add the stir-fry sauces – golden mountain sauce, black soy sauce, and oyster sauce – with white pepper and white sugar. Thoroughly mix and coat each piece of chicken with sauce.
4. Wide rice noodles: Add the fresh wide rice noodles, stir and toss until the noodles are well coated with the sauce and charred on the edges.
5. Scramble egg and serve: Move everything to one side of your wok, crack the egg in the other half and lightly scramble. Toss with the noodles, making sure everything is well mixed. Serve immediately.
Leftover chicken? Use it in one of my Thai chicken stir-fry recipes: Thai garlic pepper chicken, pad krapow chicken with Thai basil, gai pad med mamuang with cashew, and pad priew wan (sweet and sour chicken stir-fry).
- Large wok pan with spatula: Do I need a wok? Yes! It’s key to achieve that authentic, smoky char. A large skillet can work as a substitute, but you’ll miss out on that wok-charred flavor.
- Cutting board and sharp knife
- Measuring spoons and cups
Recipe tips and tricks
- Don’t overcrowd: So important for this stir-fried chicken recipe. Cook in batches if necessary.
- Prep in advance: Chop your ingredients beforehand.
- High heat: Cook on high heat to get that signature char on the chicken and the noodles. If needed, lower it down as you’re cooking to avoid burning.
- Charring: Let the noodles and chicken sit undisturbed in the wok for a moment to get that desirable char.
How to serve Thai chicken stir-fry
Serve your stir-fried chicken with a side of jasmine rice. Top with fresh herbs like chopped green onions or cilantro. Add a squeeze of lime and Thai chili flakes if desired. A side of Thai hot sauce is ideal for those who like spicy chicken. Prik nam pla and prik nam som, and even this Thai sweet chili sauce are all great options here.
How to store and reheat pad kua kai
Allow your pad kua kai leftovers to cool to room temperature, transfer them to an airtight container and refrigerate for up to 3 days.
Reheating instructions: Simply stir-fry your leftovers in a wok until warm. Avoid microwaving.
Frequently asked questions
Can I substitute the chicken?
Yes, feel free to add your favorite protein like pork or even tofu for a vegetarian option.
How spicy is this recipe?
This recipe is not spicy. Feel free to add fresh chili peppers, chili flakes, or serve with a hot sauce.
I can’t find fresh rice noodles!
You can use dry rice noodles, their texture and chewiness will be slightly different, but it’ll still be delicious.
Thai chicken noodle recipes
- Pad kee mao recipe (drunken noodles)
- Suki hang (Thai sukiyaki stir-fry)
- Chicken egg noodle stir-fry
- Glass noodles with chicken
- Khao poon recipe
- Chicken khao soi
Kuay Teow Kua Gai Recipe (Roasted Chicken Noodles)
Kuay teow kua gai is easy to customize, but chicken is the traditional choice. Serve with rice for a crowd-favorite that's easy to make any day of the week.
Heat oil in your wok over medium-high heat. Add the chicken pieces and sear them until they're charred on the outside. Add the garlic and sauté until fragrant.
Toss in the onion chunks and stir-fry until the onions are soft to your liking and the chicken is cooked.
Add the stir-fry sauces - golden mountain sauce, black soy sauce, and oyster sauce - with white pepper and white sugar. Thoroughly mix and coat each piece of chicken with sauce.
Add the fresh wide rice noodles, stir and toss until the noodles are well coated with the sauce and charred on the edges.
Move everything to one side of your wok, crack the egg in the other half and lightly scramble. Toss with the noodles, making sure everything is well mixed. Serve immediately.
- Use the nutrition card in this recipe as a guideline.
- Chicken: Slice the chicken into bite-sized pieces, not thin slices, this is to prevent it from drying out. Use boneless chicken thighs.
- Golden mountain sauce - A type of Thai seasoning sauce that adds a more unique depth and just that bit of extra compared to regular soy sauce.