Kway Teow Gai

Name: Kway Teow Gai
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

14 ingredients

9 steps

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

Directions

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.