Cooking Instructions

Stir-fried rice noodles with chicken and egg (Guay-teaw Khuw Kai)

Clean chicken and cut into small pieces. Peel garlic, cut green onion roots, wash and pat
dry. Mince garlic, slice green onion and coriander, then set aside. Place rice noodles on a
plate and separate clumped noodles into single strips. Heat soybean oil in a wok over medium
heat. When oil is hot, add minced garlic, fry until fragrant, and then add chicken.
Stir-fry until the chicken is cooked, make room for eggs in the middle, scramble using a
spatula, and spread eggs in a thin layer. When the eggs are cooked, move to one side of
the wok and then add rice noodles. Stir-fry thoroughly, season with soy sauce and sugar.
Stir-fry until all ingredients are mixed well together. Add sliced green onion, stir-fry quickly
and remove from heat. Arrange green lettuce leaves on a plate, put stir-fried rice noodles
with chicken on top of them, sprinkle with sliced green onion, coriander and ground pepper.
Serve with hot sauce immediately.