Thai Curried Noodle - Gueyteow Kak

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“This recipe starts off with beef cubes but you can use any leftover meat you may have too such as roast beef, grilled chicken, roast chicken, leftover pork etc for ease of preparation. In my recipe photo I used leftover roast beef. You can use less red curry paste if you do not care for too hot of soup. The recipe calls for 2 tsp red curry paste, but you can use only 1 tsp. If you cannot find rice flour noodle easily, you can substitute udon type noodles too. Right before serving I like to throw in sliced greens such as mizuna, lettuce, etc for texture and taste.”

Ingredients Nutrition


  1. If using raw beef, put beef in a small pan and cover with water and bring to a boil. Simmer gently for 10 minutes and set aside. If using leftover meat, skip this part.
  2. Soak rice flour noodle for 20 minutes in water and drain. Boil water in a pot. Put the noodles in a sieve or strainer and dip them into the boiling water for 2 to 3 seconds only and drain. Divide into two serving bowls.
  3. Cut the eggs into quarters and set aside.
  4. In a small frying pan heat 1 T of oil and fry the sliced tofu until slightly browned. Drain and set aside.
  5. Add 1 T oil in the same frying pan fry the shallot or red onion until dark golden brown and crisp. Set aside.
  6. In the same frying pan, add 2 T of oil and add garlic and fry until lightly brown. Stir in the curry paste, coconut milk, curry powder, fish sauce sugar, tofu, and beef cubes or any other leftover meat you may want to use. Stir and simmer gently for about 5 minutes.
  7. Divide the soup between two bowls over the noodle. Arrange quartered eggs evenly and top with reserved fried shallots or red onion, roasted and crushed peanuts, lime wedge and sprinkle of cilantro for garnish.

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