Chicken Noodles - Kuey Teow Kai 🇹🇭 Thailand Street Food 🇹🇭

Sa Wad Dee Ka 🙏 Hive Community ^^

Calling for a noodles lover! 📢 Are you a noodles fan as me?🙋 This is the right time to try Thai chicken noodle soup to heat up the midweek on fire. 🍜

Noodles are all over the streets in Thailand and Chicken noodles has a very unique flavor that served with all parts of chicken. Chicken noodles is an iconic of Thai noodles beside the road street which is the rest stop for the hungry driver and passengers or any people who wanna fulfill their hungry stomach with aromatic delicious noodles.

🇹🇭 Kuey Teow means Noodles while Kai refers to Chicken in Thai word. 🍜

Chicken noodles has a very delicious and aroma of the spices and herbs from the braised chicken feet, chicken bone, chicken breast, chicken Gizzard, chicken heart and chicken blood jelly then topped off with blanched bean sprouts, a few coriander, spring onion, crispy garlic, crunchy chicken skin and hot chili flake oil.

Chicken feet sounds weird for some of your guys, right? ฺBut it is really the best parts of chicken and the most expensive parts in Thailand which is double price than chicken breast. 😆

Chicken noodles is normally served with shredded chicken breast and all part of the chicken as the main ingredient plus chili oil condiments.

These noodles was extremely easy to make as a quick dinner on a busy workday.

Rice noodles are the best for this recipe but can also use egg noodles or any type pf noodles as the substitution.

This rich and delicious chicken noodle soup is so flavorful and get along perfectly with chili oil to heat up your nerve and get awake from exhausted drive and long journey on the road.

Don't stress after see the various types of chicken and components. It's super easy and totally worth it. So let's cooked with me.😄

There're a list of ingredients here!

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For Chicken main Ingredients.

400 Gram Chicken Bone
400 Gram Chicken Feet
400 Gram Chicken Breast
220 Gram Blood Jelly Chicken
100 Gram Chicken Heart
100 Gram Chicken Gizzard
100 Gram Chicken Skin

For Noodles Broth

200 Gram Radish
2 Dried Shitake Mushroom
100 Gram Coriander Root
3 Shallots
2 Tablespoon Garlic
1 Tablespoon Coriander Seed
1 Tablespoon Black Pepper
1 Chinese yam
1 Female ginseng
1 Dried Galangal
3 Star Anise
1 Cinnamon Stick
1 Teaspoon Cinnamon Powder
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Sweet Dark Soy Sauce
2 Tablespoon Seasoning Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Salt
3 Tablespoon Brown Sugar

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For Vegetable

100 Gram Bean Sprouts
2 Spring Onion
2 Coriander

For Crispy Garlic.

2 Tablespoon Oil from Chicken Skin
3 Teaspoon Garlic

For Chili Flake Oil

2 Tablespoon Oil from Chicken Skin
1 Teaspoon Garlic
1/4 Cup Chili Flake

Broth Preparation

Add the garlic into the stone mortar and pounding them and set aside.

Add another portion of garlic into the stone mortar and add the black pepper, coriander seed and coriander roots and set aside.

Pour the oil into the hot pan over low heat to avoid burnt oil and drop the chicken skin and fried it until golden yellow crispy.

Set the crispy skin aside.

Pour the chicken oil into the same pan and add the pounding herbs into the pan and add a bit more oil and stirred together.
Add the palm sugar and stirred them together until the sugar dissolves then add the Chinese herbs and cinnamon powder.