[Bangkok] Talking about Thai fried noodles, it is usually about the Pad Thai, Pad Khi Mao (Drunken Noodles) or Pad See Ew (stir fried rice noodles) that people (I mean tourists) generally go for.
“Guay Tiew Kua Gai” or Fried Rice Noodles with Chicken isn’t always that in the radar.
Tell me the truth – have you ever had this in Thailand?
Okay. Guay Tiew Kua Gai is basically fried rice noodles added with ingredients such as chicken and cuttlefish, have minimal sauces and is therefore dry.
The entire flavour comes from being cooked at high heat in pork fat, with just that little bit of soy sauce, eggs and spring onion.
Then you may wonder: What is so special about it then?
The trick is to fry this such that the noodles are actually kind of crispy on the outside, yet smooth and soft on the inside, especially when you mix everything up.
Ann Guay Tiew Kua Gai, located near Chinatown in Bangkok is one of the best-known places to get this dish. It was also awarded a Michelin Bib Gourmand. (The other awarded similar tall is Guay Tiew Kuai Gai Sunmali at Khlang Hospital Intersection. Seems like the inspectors do like their Kway Teow.)
The good thing about this eatery is that it is air-conditioned, but the food is cooked outside in the lanes, so you still get that bit of ‘street-side’ taste.
It offers Fried Noodles with Chicken, Pork, Ham or Squid (50 Baht, SGD2.10), though there is an all-in-on combination of Fried Noodles with Chicken, Ham, Squid topped with Runny Egg (60 baht, SGD2.50).
Not expensive at all.
Soup versions are also offered, though I didn’t see any customers ordering that.
The service is fast and there is a menu in English, which makes ordering quite easy.
You can choose your egg: served cracked fresh, cooked in an omelette style, or both.
When it is presented, the dish looked just like fried omelette, with the rice noodles cooked till it was coated with a layer of golden-brown.
What I liked was the smokiness of these noodles, and the runny egg on top of them added a good amount of creaminess.
Beneath the top layer, you can then ‘pull out’ slippery strands of rice noodles, otherwise known as “Guay Tiew”.
You can also add some condiments like sugar, white pepper, dried chilli flakes, and chilli, if you think the flavours are too bland.
However, I wished that there was more wok-hei (wok heat) and that it got slightly too greasy for my liking after a while.
For added variety, order the Fried Chicken (60 baht, SGD2.50) – a bowl of fried chicken ‘tenders’ that are on the crisp, though dryer side. Have it like a tidbit.
Ann Guay Tiew Kua Gai is located on Luang Road which is situated just a 15 minutes’ walk from the main parts of Bangkok including Charoen Krung Road, Chinatown, and Yaowarat.
Ann Guay Tiew Kua Gai
419 Luang Road, Pom Prap Sattru Phai, Bangkok,
419 ถนนหลวง แขวงวัดเทพสิรินทร์ Bangkok 10100, Thailand
Tel: +66 2 621 5199
Opening Hours: 4pm – 1am Daily
Google Maps – Ann Guay Tiew Kua Gai
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