Special Recipes

Thai Stir‐Fried Chicken with Rice Noodle (Kua Gai)


  • Part 1:
  • 150 grams of fresh wide rice noodles
  • 100 grams of chicken thigh
  • 50 grams of squid (cut into long pieces) 2 tablespoons of chopped garlic
  • 1 teaspoon of chopped garlic
  • 1 large egg
  • 1 tablespoon of healthy Chef Soybean oil
  • Fresh lettuce
  • Spring onions and coriander to decorate on top
  • Part 2:
  • 1 tablespoon of white soy sauce
  • 1 teaspoon of sugar
  • 1 tablespoon of cooking sauce (Magi Sauce)
  • ¼ teaspoon of pepper
  • ¼ teaspoon of sesame oil
  • ¼ teaspoon of black soy sauce


  1. Marinade chicken for 20 minutes with white soy sauce, black soy sauce, pepper, Magi sauce, and sesame oil  
  2. Heat the wok with medium to high heat. Add cooking oil and garlic, stir until good smell. Add egg, chicken and rice noodle. Stir until all ingredients combine together. 
  3. Add white soy sauce, cooking sauce and sugar. Stir for a minute.
  4. Toss squid into the wok and stir well. 
  5. Serve with fresh lettuce.