Kway Teow Gai Recipe

Name: Kway Teow Gai
Yield: 4 servings
Cuisine: American
Ingredients: 300 g wide rice noodles; 2 tablespoons olive oil; 5 garlic cloves, chopped; 1 large chili pepper, coarsely chopped; 3 thai chili peppers, coarsely chopped; 200 g chopped chicken breasts; 1 teaspoon sugar; 1/4 teaspoon salt; black pepper (to taste); 2 tablespoons fish sauce; 2 teaspoons soy sauce; 3 tomatoes, chopped; 1 tablespoon fresh coriander, leaf chopped; 1 tablespoon fresh Thai basil, chopped

Servings: persons

300 g wide rice noodles
2 tablespoons olive oil
5 garlic cloves, chopped
1 large chili pepper, coarsely chopped
3 thai chili peppers, coarsely chopped
200 g chopped chicken breasts
1 teaspoon sugar
1/4 teaspoon salt
black pepper (to taste)
2 tablespoons fish sauce
2 teaspoons soy sauce
3 tomatoes, chopped
1 tablespoon fresh coriander, leaf chopped
1 tablespoon fresh Thai basil, chopped

1
Boil the noodles until tender, drain and set aside.
2
Heat the oil in a wok until hot then stir fry the garlic for about 1 minute.
3
Add the chilli peppers and stir fry for a further minute.
4
Add the chicken and stir fry until it browns.
5
Sprinkle in the sugar, salt and black pepper and mix well.
6
Pour in the fish sauce, soy sauce and tomatoes and stir for about 1 minute until it thickens.
7
Add the rice noodles to the pan and mix well.
8
Stir in most of the basil and coriander and cook for a few minutes.
9
Garnish with the rest of the basil and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 g wide rice noodles, 2 tablespoons olive oil, 5 garlic cloves, chopped, 1 large chili pepper, coarsely chopped, and more.

Yes, Kway Teow Gai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kway Teow Gai

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