Charcoal wok · Chinatown noodles
Kuay Teow Kua Gai (Wok-Charred Chicken Noodles)
Photo: Bitterschoko / Wikimedia Commons · CC0
The best versions are cooked over charcoal, so the wide noodles pick up crisp, smoky edges before they're served on lettuce.
Wide fresh rice noodles fried with chicken and egg until charred at the edges, served on a bed of lettuce with sweet chilli sauce. Cooked to order at street woks, especially around Chinatown.
Why it's made this way: It is a Chinese-Thai noodle dish considered a specialty of Bangkok's Chinatown, where charcoal-wok vendors have long made it.
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Part of World of Street Food — 3422 dishes from 118 countries.
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