Kuaytiaw Khua Kai

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 oz or 85g

• Cuttlefish

  Mollusks, mixed species, raw

  3 oz or 85g

• Lettuce

  Green leaf, raw

  1 cup shredded or 36g

• Bacon fat

  Pork, cooked

  1 tbsp or 15g

• Rice noodles

  Dry

  6 oz or 170g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

Directions

1. 1. Heat 1 oz pork fat in wok. 2. Beat oyster sauce, fish sauce, sugar, white pepper, and egg in a mixing bowl. 3. Add noodles to pan. Throw on chicken and cuttlefish. Leave to fry undisturbed to form a cake. 4. Pour egg mixture onto noodles, and allow to cook until noodles are golden brown and crispy on the bottom. 5. Turn whole cake over, cook until chicken is cooked. 6. Using a spatula, break up the cake and stir fry. 7. Put lettuce in bowl, turn noodles onto lettuce. 8. Sprinkle with white pepper and green onions. 9. Serve with fish sauce, phrik phon, and sugar to preference.