Restaurants›Thai Orchid Restaurant›Kua Noodle Recipe

Kua Noodle Recipe

Inspired by Thai Orchid Restaurant
Time25m
Serves2

Stir fried broad rice noodle, egg, preserved radish, carrot, bean sprout, green onion

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Ingredients

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Noodles & Main

Vegetables & Preserved

Sauce & Seasoning

Cooking Fats & Garnish

Method

Prep

1

Prepare noodles

If using refrigerated fresh broad rice noodles, separate gently by hand into individual strands or pieces. If they're stuck, run briefly under warm water and gently pry apart. Pat dry on paper towels and set aside.

2

Mix sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, sugar, and stock/water until sugar dissolves. Taste and adjust: sauce should be savory with a hint of sweetness.

3

Have all vegetables washed, carrot julienned, preserved radish rinsed and chopped, bean sprouts trimmed, and green onions sliced so the stir-fry will be quick.

Stir-fry

4

Heat wok and cook preserved radish

Place a wok or large skillet over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl to coat. Add the chopped preserved radish and stir-fry 30–60 seconds until fragrant and slightly dry. Remove and set aside.

5

Cook eggs

Return wok to high heat, add remaining 1 tablespoon oil. Crack the eggs into the wok and scramble quickly until just set but still soft, about 20–30 seconds. Push eggs to one side of the wok.

6

Stir-fry vegetables

Add carrot and the white parts of the green onions to the empty side of the wok. Stir-fry 30–45 seconds until carrots begin to soften but remain crisp. Add bean sprouts and stir for another 20–30 seconds.

7

Combine noodles and sauce

Add the noodles to the wok, spreading them out so they contact the hot surface. Pour the prepared sauce over the noodles and return the preserved radish. Use tongs or spatulas to toss and fold everything together, working quickly to heat the noodles evenly and coat with sauce. If noodles are dry, add 1–2 tablespoons hot water or stock and toss to loosen.

8

Finish

Continue tossing over high heat for 1–2 minutes until noodles are heated through, sauce is absorbed, and flavors meld. Stir in the scrambled egg so it breaks into pieces distributed through the noodles. Add the green onion tops and give a final toss. Taste and adjust seasoning with a pinch more soy or white pepper if needed.

9

Transfer to serving plates. Drizzle with a few drops of sesame oil and sprinkle toasted sesame seeds if using. Serve immediately.