Kuey Tiaow

In Phuket, noodle soup, known locally as "Kuey Tiaow," is a staple meal that may not be strictly Thai cuisine, but it is an integral aspect of daily existence in Thailand. Not just for lunch, dinner, or even breakfast, but almost every street will have small eateries and carts serving it all day and night. There are numerous ways to order meat and noodle soup, but the traditional version can be ordered simply by pointing at the kind of noodle you see in a cart..

The main component of Kuey Teow is flat rice noodles, which are similar to those used in Pad Thai. These noodles are typically stir-fried in a hot wok with a combination of ingredients such as soy sauce, garlic, vegetables, and protein like chicken, beef, shrimp, or tofu. The dish can be customized according to personal taste and dietary preferences.

In Malaysia and Singapore, Kuey Teow is often served in two popular variations: Char Kuey Teow and Soup Kuey Teow. Char Kuey Teow is a stir-fried version where the noodles are cooked with dark soy sauce, chili paste, bean sprouts, Chinese sausage, shrimp, and sometimes cockles. It is known for its smoky flavor and is often cooked in high heat to create a slightly charred taste.

Soup Kuey Tiaow, on the other hand, is a noodle soup dish. The rice noodles are served in a flavorful broth made from chicken or pork bones, along with ingredients like fish balls, sliced meat, vegetables, and sometimes a poached egg. It is a comforting and satisfying option, especially during rainy days or when seeking a lighter meal.

In Thailand, Kway Teow is commonly known as Pad Thai, which is a stir-fried noodle dish made with rice noodles, eggs, tofu, bean sprouts, and a combination of sweet, sour, and savory flavors from tamarind paste, fish sauce, sugar, and lime. It is often garnished with crushed peanuts and fresh herbs.