A blog about food in Thailand
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3 Comments


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A while back, I blogged about the stalls and restaurants serving kuaytiaw khua kai, wide rice noodles fried with chicken and egg, near Bangkok’s Phlapphlachai five-way intersection. I mentioned three places in that post, but was aware at the time that there were a few more vendors selling the dish. In particular, I’d noticed one vendor selling kuaytiaw khua pet, a previously unknown variant using duck.

Eventually I made it back, and after a few visits, this version of the dish might now be my favourite.

The dish is sold at the head of the narrow and nameless alley that leads to Nay Hong (my former favourite):

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Kuaytiaw khua kai is undeniably a noodle dish, but in this part of town it’s prepared a lot like a pancake: after cooking the noodles on one side (in lard, over coals, of course), with a minimum of stirring or mixing, the vendor flips the entire thing over in one go:

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allowing the other side to cook, again, without stirring or breaking it up. The result is a crispy, fatty, salty and smokey disk of noodles and egg. For the duck version, the meat is cooked in advance by frying it in lard; it’s then prepared the same way as the chicken version, except that crunchy preserved squid — thankfully, if you ask me — doesn’t feature. (Andy Ricker has fantasised about a decadent duck version using duck fat and duck eggs — keep your eyes peeled at Pok Pok Phat Thai.)

Adjacent is a stall that does pretty good fruit shakes; I recommend the watermelon.

Kuaytiaw Khua Pet
Off Th Yukhon 2, Bangkok
5-10pm Sat-Thurs


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3 Comments for Kuaytiaw Khua Pet/ก๋วยเตี๋ยวคั่วเป็ด


Hi Austin, thanks for this post. I’ve been eating here with my sister-in-law for several years now, whenever I visit from Chiang Mai. I thought it was our “secret” place ;-) Most places don’t sear the noodles long enough to give them the crunchy goodness this place is known for. I love the coconut smoothies at the adjacent stall. We always share the chicken and duck nooodles and then meander down to a suki heng place nearby.

Hi Austin,
Not sure how the heck you found this alley. But I’ve been eating in this alley back when the original guy was doing Kua Gai about 25+ years ago. This alley was never a big secret with the locals as evidenced by the BMW’s & Mercedes temporarily parked at the mouth of the alley on some nights. Looks like this current vendor is more of an offshoot from the original since I don’t recall seeing her. I haven’t been back in quite a number of years being an ex-expat. In terms of the Kua dish back in the day it wasn’t quite as super fried as it was in more recent times. I find the over frying makes the dish loose the more subtle flavors. It also creates a more solid mass of crunchy texture. But in any case I’ll be trying duck version on my next trip this September.
Here’s another little tip: In the early mornings there’s a spectacular home made soy milk vendor at the other end of this alley. From the mouth of this alley walk to the end and turn right.
FYI I used to live two buildings away from this alley (next to the Shell station).
To get here via taxi, tell them Tanon Suan Mali (old name of the current Suapa Rd) next to Central Hospital (need the thai translation).
There’s some other secret vendors nearby that I’ll keep to myself for now.
I’ll be back in the area to shoot a photo essay.

    Awesome, Steve. I can’t imagine it’s changed much over the years. And the soy milk sounds intriguing — will investigate soon.



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