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guay tiyaw (ก๋วยเตี๋ยว)

Thai. A popular dish usually sold at roadside food stalls and consisting of noodles made of rice flour. By mixing pure rice flower with water a paste is formed which is subsequently made into wide flat sheets. These sheets are then folded, sliced into any size wanted, or stretched into long spaghetti-like strings (fig.) and dried, or boiled for immediate consumption. Guay tiyaw noodles come as part of a variety of dishes and may be served either dry (guay tiyaw haeng) or in a soup (guay tiyaw nahm - fig.). If in soup usually meat, meatballs or fishballs are added. If dry, these noodles may be stir fried in a wok and are then called guay tiyaw phad. If with the stir fried noodles fried tofu, soy bean sprouts, tiny shrimp, egg and seasonings are added, the dish is called (guay tiyaw) phad thai. In the old days, guay tiyaw noodles were sold from boats on canals and floating markets (fig.) and even today many shops will sell them as guay tiyaw reua (ก๋วยเตี๋ยวเรือ), i.e. ‘boat rice noodles’. Therefore shopkeepers often decorate their noodle shop accordingly with a small replica (fig.) or real size sampan boat. Guay tiyaw noodles are customarily eaten with chopsticks and a spoon. Spices from a separate set of cups, called kreuang prung, are added according to personal taste. Also transcribed kuay tiyaw.