For more than 20 years, Kway Teow Pad Siew (Fried Kway Teow) was one of my favourite Thai noodle dishes because of the sweet sauce combined with the peppery and “wok hei” flavour. I didn’t really know about the existence of Kua Gai until recently.
Kway Teow Kua Gai is like the healthier version of Kway Teow Pad Siew because there isn’t any black sauce in it. Think the white version of the fried carrot cake.
Delicious food is important for me and so I also make it a point to source the best, no matter what dish is it.
The best Kua Gai in Bangkok is located somewhere around Yaowarat, in one of the back alleys along Luang Road. There is no way you will notice this stall unless somebody introduces you to it!
At the intersection of Luang Road and Yukol 2 Road, you will notice this small alley beside Shop 208-210. Enter the alley and you will find Kua Gai Nai Hong!
There are several shops selling Kua Gai around this area. I went to another shop which can be seen from the main road but was disappointed by the lack of flavour. The one served at Kua Gai Nai Hong made me happy because it was really delicious!
Not the most comfortable of places to have one of Bangkok’s best dishes but well, it was all worth it!
The kway teow is basically pan-fried till it’s crispy! In Malaysia, there is crispy bee hoon but in Bangkok, there is crispy kway teow.
Add in an egg and voila!
The final product – Probably the best Kway Teow Kua Gai in Bangkok! I love that the kway teow is crispy on the outside and still soft on the inside. The flavour is on point because it isn’t too bland or savoury. The chicken (gai) also gives the dish additional texture and flavours.
This dish goes well together with pepper and sriracha chili sauce.
Don’t miss it!