Thai Kuaytiaw Khua Kai

Ingredients

• Bacon fat

  Pork, cooked

  1 tbsp or 15g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Rice noodles

  Dry

  6 oz or 170g

• 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

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. Heat 1 tbsp bacon fat in wok or large skillet over medium-high heat.
2. In a mixing bowl beat oyster sauce, fish sauce, sugar, white pepper, and eggs.
3. Add noodles to pan. Throw on chicken and cuttlefish. Leave to fry undisturbed; the bottom will cook to support the chicken and fish and 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 and fry 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. Serve with fish sauce, chili powder, and sugar to preference.