Thai Dry Pho (Guay Tiew Hang or Mee Klook)
If you love quick and flavorful meals, this Thai Dry Pho (Guay Tiew Hang or Mee Klook) is a game changer! The secret is in the sauce—you can make it ahead and store it in the fridge for easy meal prep. When you’re ready to eat, it takes less than 10 minutes to cook and assemble this delicious dish!
What Does Guay Tiew Mean?
Guay Tiew refers to Thai noodle dishes, typically made with rice noodles and served in various styles. Guay Tiew Nam is a noodle soup served in a flavorful broth, while Guay Tiew Hang (also known as Dry Pho) is a brothless or very little broth version tossed in a savory sauce. Other popular variations include Guay Tiew Kee Mao (Drunken Noodles), known for its bold, spicy flavors, and Guay Tiew Kua Gai, a stir-fried noodle dish with chicken and egg.
Dry Pho or Tossed Noodle Secret Sauce
- Soy Sauce – Adds a rich umami flavor and a perfect balance of saltiness to the sauce.
- Sriracha Chili Sauce – Provides a mild heat with a touch of sweetness and tanginess, enhancing the overall depth of flavor.
- Oyster Sauce – Contributes a savory, slightly sweet richness that makes the sauce more flavorful and well-rounded.
- White Vinegar – Brings a bright acidity that balances the richness of the other ingredients and adds a slight tang.
- Sugar – Adds a hint of sweetness to balance the salty and tangy elements in the sauce.
- Water – Helps thin out the sauce, ensuring it coats the noodles evenly without overpowering them.
- Chili Flakes – Adds an optional spicy kick for those who enjoy extra heat in their noodles.
Simply simmer these ingredients for 10 minutes and store in a jar and refrigerate to have it ready whenever you crave a quick and delicious. I use about 5-6 tablespoons of this sauce per a noodle dish. However, keep in mind that it depends on how much noodles and other ads on are in the dish itself.
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Other Main Ingredients and Ads on for Guay Tiew Hang
Main Ingredients for Dry Pho (Guay Tiew Hang)
- Rice, Egg, or Wonton Noodles – The base of the dish, these noodles absorb the flavorful sauce and provide the perfect chewy texture.
- Boiled Eggs – Adds protein and a creamy richness that pairs well with the savory sauce.
- Protein of Choice:
- Ground Pork – Cooks quickly and absorbs the sauce well, making it a convenient and flavorful option.
- Leftover Rotisserie Chicken – A great way to use up leftovers while adding tender, flavorful chicken to the dish.
- Thinly Sliced Beef – Cooks in seconds and adds a hearty, meaty bite to the noodles.
Add-Ons & Toppings
- Greens of Choice:
- Chopped Green Onion & Cilantro – Adds freshness and a hint of herbal aroma to brighten up the dish.
- Shredded Cabbage – Provides crunch and a subtle sweetness that complements the savory sauce.
- Gai Lan (Chinese Broccoli) – Brings a slightly bitter, earthy note that balances the dish.
- Bean Sprouts – Adds a crisp, refreshing crunch to contrast with the soft noodles.
- Thai Basil – Infuses the dish with a fragrant, slightly spicy, and peppery aroma that enhances the overall flavor.
- Fried Garlic – Gives the dish an irresistible aroma and a crispy, savory bite.
- Crushed Roasted Peanuts – Adds a nutty crunch and enhances the overall flavor with a hint of richness.
- More Chili Flakes – Increases the heat level for those who love an extra spicy kick.
How to Make Guay Tiew Hang
To make Guay Tiew Hang (Thai Dry Pho), start by preparing the sauce by mixing soy sauce, Sriracha, oyster sauce, white vinegar, sugar, water, and a pinch of chili flakes until well combined. For extra flavor, optionally fry some garlic until golden and crispy. Bring a pot of water to a boil, then cook your protein of choice—ground pork, thinly sliced beef, or shredded rotisserie chicken—by blanching it in the hot water until fully cooked. In the same pot, cook the rice noodles for just 10-20 seconds until tender, then quickly blanch your greens. Drain everything well, then toss the noodles with the prepared sauce, cooked protein, and your favorite toppings like fried garlic, crushed peanuts, Thai basil, and extra chili flakes. Mix well, serve immediately
How Long Does it Take to Cook Different Types of Noodles?
Here’s a clear breakdown of cooking times for different types of noodles:
- Fresh rice noodles (both skinny and fat rice noodles) : Boil for 10-30 seconds until just softened.
- Wonton noodles: Boil for 60-90 seconds until tender but still springy.
- Small dried rice sticks (e.g., vermicelli):
- Soak in room temperature water for 15 minutes.
- Boil for 10-30 seconds until fully cooked.
- Dried fat rice noodles (e.g., wide rice noodles):
- Soak in hot water for 15 minutes until pliable.
- Boil for 10-30 seconds until tender.
Related Recipes
- Homemade Wide Rice Noodles (Sen Yai or Ho Fun Noodles)
- Mee Ka Tee – Thai Red Curry Noodles Soup
- Authentic Pad Thai Recipe
- Thai Rad Na (Lad Na)
- Pad See Ew (with Chicken)
- Authentic Drunken Noodles
- Cry Baby Noodles
Thai Dry Pho (Guay Tiew Hang or Mee Klook)
Ingredients
For the Sauce (enough for 6 servings)
- 1 cup water
- 7 tbsp soy sauce
- 5 tbsp Sri Racha sauce
- 3 tbsp oyster sauce
- 5 tbsp white vinegar
- 6 tbsp dark sweet soy sauce
- 2 tbsp sugar
- 1 tsp chili flakes
For Fried Garlic (Optional. You can also use store bought fried garlic.)
- 1 head garlic cloves Or use store bought fried garlic. See the link.
- ¼ cup oil
- ⅛ tsp salt (optional) ( a pinch)
For Noodles and Toppings of Choice
- 1 lb rice noodles (about 100 grams or 3 oz /serving)
- 1 lb ground pork (ground chicken or turkey)
- ⅓ cup roasted peanuts (coarsely ground)
- 2 tbsp cilantro (chopped)
- 2 tbsp green onion (chopped)
- 1 cup bean sprouts (optional)
- ½ cup green beans (optional)(chopped)
- ½ cup cabbage (optional)(chopped)
- ½ cup Gailan (optional)(chopped)
- 2 boiled eggs (optional)
Instructions
Make the Sauce
- In a saucepan, combine water, soy sauce, dark soy sauce, Sriracha, oyster sauce, white vinegar, sugar, and chili flakes. Bring to a simmer over medium heat and let cook for about 10 minutes. Remove from heat and set aside.
Make Fried Garlic (Optional step or use store bought fried garlic)
- Pound or finely chop garlic cloves, including the peel.
- Add the chopped garlic to oil before turning on the heat.
- Fry over medium heat, sprinkling a pinch of salt to help remove moisture and enhance flavor.
- Continue frying until fragrant and the smaller bits start turning golden brown, then turn off the heat.
- Transfer the fried garlic and oil to a container. The garlic will continue cooking in the residual heat.
Prepare add- ons
- Chop your choice of vegetables, such as green beans, Chinese broccoli (gai lan), or cabbage, into small pieces and set aside.
- If using Thai basil and bean sprouts, wash them thoroughly. Bean sprouts can be kept in water until ready to use (on the same day).
Cook and Assemble
- Bring a pot of water to a boil. Add ground pork and cook until no longer pink. Season with salt and pepper if desired. Remove from heat and set aside.
- Blanch the noodles, then transfer them to a serving bowl.
- Mix the noodles with fried garlic and oil to prevent clumping. Optionally, add a little bit bit of hot water (broth from cooked pork from earlier to the noodles.)
- Add 5-6 tablespoons of the sauce and toss to combine with the noodles, cooked ground pork, and vegetables. Sprinkle some roasted peanuts, chopped cilantro and green onion. Add more chili flakes if desired.
- Serve warm and enjoy!
