Kua Haeng Gai Bahn, or Spicy Country Chicken Dry Noodles, is a vibrant and flavorful Thai dish that will tantalize your taste buds. This authentic recipe transcends the typical Pad Thai, offering a unique blend of sweet, spicy, and savory notes. Imagine tender chicken, perfectly cooked noodles, and a rich, intensely aromatic sauce that clings to every strand – a symphony of textures and tastes that will leave you wanting more. The key lies in achieving the right balance of ingredients and cooking techniques, resulting in a dish that's both satisfying and incredibly addictive. This recipe utilizes readily available ingredients, making it accessible even to home cooks.
Forget complicated techniques and lengthy preparations; this recipe delivers incredible flavor with surprising ease. We’ll guide you through each step, ensuring a successful and delicious Kua Haeng Gai Bahn experience. Ready to embark on a culinary journey to Thailand? Let's dive into the detailed, step-by-step instructions that will have you enjoying this delectable dish in no time.
Tools Needed
- Mortar and pestle
- Pan
- Stove
Ingredients
- Dried chilies: 15
- Salt: 1 teaspoon
- Lemongrass: 1 tablespoon (sliced)
- Galangal: 1 tablespoon (sliced)
- Ma-pu-tong leaves: 2 (sliced)
- Thai garlic: 1 tablespoon
- Shallots: 3 (cut into pieces)
- Country chicken: 1 kg (chopped)
- Vegetable oil: 1 tablespoon
- Fish sauce: 1 1/2 tablespoons
- White vinegar: 1 tablespoon
- Seasoning powder: 1 teaspoon
- Sugar: 1 teaspoon
- Kaffir lime leaves
- Basil leaves
- Water
Step-by-Step Instructions
Step 1. Prepare the Spicy Curry Paste
- 15 dried chilies and 1 teaspoon of salt until well blended.
- Add 1 tablespoon sliced lemongrass, 1 tablespoon sliced galangal, 2 sliced ma-pu-tong leaves, and 1 tablespoon Thai garlic. Mix well.
- Add 3 shallots, cut into pieces, and pound together.
Step 2. Cook the Chicken and Sauce
- Heat 1 tablespoon of vegetable oil in a pan over low heat.
- Add the curry paste and stir-fry until cooked and fragrant.
- Add 1 kg of chopped chicken and roast until the skin is about 50% cooked.
- Add water used to wash the mortar, adjust heat to medium, and bring to a boil.
- Add 1 1/2 tablespoons fish sauce, 1 tablespoon white vinegar, 1 teaspoon seasoning powder, and 1 teaspoon sugar. Simmer until the water reduces, stirring periodically.
Step 3. Add Aromatics and Simmer
- Add 2 stalks of cut lemongrass, kaffir lime leaves, and basil leaves. Simmer until basil is cooked and fragrant.
Step 4. Serve
- Turn off the heat and serve.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Pound the curry paste roughly.
- Add as much basil as you like.
Nutrition
- N/A
FAQs
1. Can I substitute the chicken with other protein?
Absolutely! Pork, beef, or even tofu work well. Adjust cooking time as needed depending on the protein.
2. How can I adjust the spice level?
Start with less chili powder or bird's eye chilies, and add more to taste. You can also omit them entirely for a milder dish.
This Spicy Country Chicken Dry Noodle recipe is a testament to the vibrant flavors of Thai cuisine. Enjoy the satisfying blend of textures and tastes, and don't hesitate to experiment with your favorite additions. With a little practice, you'll be whipping up this delicious dish for friends and family in no time!