Guay Teow Kua Gai
Bangkok, Thailand
Guay teow kua gai is a dry-fried noodle dish of wide rice noodles, chicken, egg and often squid, cooked until the edges pick up wok char. Lettuce or fresh greens may accompany it, contrasting with the smoky, savory noodles.
Why locals eat it
It belongs to Bangkok’s Chinese-influenced street-noodle culture and is less saucy than pad see ew or noodle soup. The dish is valued for high-heat cooking and the texture of noodles that are seared rather than simply softened.
Local tip
Ask whether squid is included and eat it directly from the wok. Add chilli vinegar gradually; acidity cuts the oil and brings out the char.
Typically made with
wide rice noodles, chicken, egg, squid, soy sauce. Recipes vary — always check with the vendor if you have allergies.