Sawaddee ka welcome to hot thai kitchen today i am sharing with you another street fast food
you can find all over Thailand it's something called guay tiew kua gai guay tiew is noodles kua gai
means to sort of toss something in a frying pan or a wok and guy is chicken so if you're familiar
with Patsy you a famous noodle dish this is what I like to call the lighter sister of Pat's eat
you and always comes with chicken unlike Patsy or you can have it with any protein really but it's
super easy and so delicious let's get started so we're going to marinate this chicken and because
this noodle dish is very simple it's essentially just noodle and chicken the chickens got to be
quite flavorful so we're gonna you know give it a little love so I've got some chicken breasts
which is more common than chicken thigh but you can dothey if you want I'm adding some golden
mountains sauce which is a type of soy sauce with a little bit of a richer more intense flavor you
can just do soy sauce and also a little bit of sugar little salty a little sweet a dash of white
pepper also I'm going to add a splash of water and this water asset marinates it'll get absorbed into
the chicken basically we're giving it a quick brine and you come more moist because this is
chicken breast so it does dry out pretty easily now we're going to let this sit for 30 minutes
you can do this a day before if you want so for the noodles I'm using whole fan noodles or the
fresh wide rice noodles I got these fresh as a big sheet but they also sell them pre-cut they also
sell them dried and then you have to boil them if you're getting fresh it's best to use them the day
you get them while they're soft and pliable but if you need to store them for a few days check
out my past video I talked about how to properly store them so it's easy to use ok so I've got some
of that and then other than that it's super super simple some soy sauce some fish sauce and egg and
also this is completely optional this is some Thai or salted preserved cabbage it's a Chinese
ingredient but we you sit in Thailand as well it comes in the cute little tub like this and it's
just as sort of salty crunchy bits so you know if you can think of it sort of like adding bacon
bits to your food little salty crunchy munchy things and that's it we are ready to cook so
as always I'm going to cook the chicken first and separately so that way I can control the doneness
of the chicken then they're not overcooked go in with the chicken let them fear on one side
give it a little chance to Brown okay once it's browned on one side you give it a pot and let it
cook them till it's done now even though this is called Waqf sky which means chicken some people
also add shrimp and in fact traditionally they also add this sort of a preserved squid which I
really don't like and conveniently I can't find it here so I didn't add it but in Thailand when
you order it it'll always have little pieces of preserved squid which to me is a little bit of
a weird texture but I don't like take out the chicken let them rest I'm going to add just a
little bit more oil okay so the recipe that I'm going to give you in the written portion I'm going
to give you the amounts for two servings but just like Pat's you I recommend just making one serving
at a time because for this one we also want to toast the noodles get the noodles a little bit
charred and if you have too much noodles in the wok that's hard to get so I just split all my
ingredients into two and I'm going to go in with an egg let it set a little bit before you start
scrambling now you scramble when it's sort of half done you go in with the noodles hmm give it a toss
the sauce so soy sauce splash a fish sauce super simple again this is the light sister of pot see
you and some sugar to cut all that salt and my punk chai and give it a toss just to get all the
sauce mixed up and evenly distribute it and once the noodle so evenly mixed let it sit let it hang
out we're now trying to toast the noodles okay get that charred wok flavor Oh while it's doing
that I'm going to add a splash of white pepper I like a lot of white pepper especially for this
when there's usually not any chilies we usually don't make this spicy so a little heat from the
white pepper is nice okay I'm going to give it a toss there you go so now some of the noodles a bit
toasted now it's not going to be as dark as Patsey you okay because we didn't put any dark soy sauce
in this less sort of overall amount of sugar in it so it's going to toast a little lighter than Pepsi
you don't worry it's fine it's not woo as long as you get some toasting going there you go so think
of this sort of like toast toast color and then add my chicken back in and I'm not going to throw
in any extra liquid that's been collecting while the chicken was sitting because I don't want the
noodles to become soggy so I'm going to turn this off and you see how my wok is getting a little
bit Bernie on this side that actually adds a nice smoky flavor that's really typical of street food
in Thailand some green onions to finish it off a little bit of a an oniony flavor because remember
we didn't add any garlic or onion at all so just a little touch of herbs in the end and that's it
would you believe it that's done that's quickly a cook day now when you plate it it always comes
with green leaf lettuce on the bottom and so as you can see there's no vegetables in the noodle
itself so this always comes with it so you can sort of munch on it as a palate cleanser between
bites so get this get your plate ready with the lettuce and in goes the nodos classic classic
condiment for this is si Racha hot sauce well it doesn't have to be CH a brand but CH a style
it's sour it's spicy it just works well with the saltiness and the heaviness of the noodles now you
don't have to have it with ch I'm just telling you that that's sort of the classic way to have
it sometimes depends on my mood sometimes I put it on sometimes I a little bit of the hot sauce
a little bit of the noodles chicken god it is so satisfying it's it's got simple flavors yet the
balance of the saltiness and the little bit of sweetness and the chewiness of the noodles just
work together so well and the chard nosov the noodles that toastiness that's the thing that
brings up the complexity of the dish so make sure you work really hard to get those toasty
bits alright so when you make this send me a photo on Facebook Twitter or Instagram but I'll
include establish letter and the recipe as Louis is on hop - comm if you haven't subscribed to the
YouTube channel right here subscribe and I will see you next time for your next delicious time