Baik Kut Kyee Kaik,

Baik Kut Kyee Kaik, , spring onion, pepper and dark soy sauce. The dish is usually spicy and is associated with the coastal town of Myeik (Beik is the Mon

Mon language

The Mon language is an Austroasiatic language spoken by the Mon, who live in Burma and Thailand. Mon, like the related language Cambodian—but unlike most languages in Mainland Southeast Asia—is not tonal. Mon is spoken by more than a million people today. In recent years, usage of Mon has...

 name) in Southern Myanmar. It is popular and found only in the Southern coastal region of Myanmar and in Yangon.

The dish gets the name kut kyee kaik (scissor-bitten) because while the noodle and ingredients are being fried in a wok, the cook uses scissors to cut up the noodles for easier cooking and serving.

A comparable dish is Char kway teow

Char kway teow

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles of approximately 1 cm or...

 which is a popular dish in Singapore and Malaysia, although Beik Kut Kyee Kaik only uses prawns and squid as the main ingredient.

See also

• Cuisine of Burma
• Meeshay
  Meeshay
  Meeshay, is a Burmese dish of rice noodles mixed with meat sauce. It is a specialty of the Shan people of Eastern Myanmar. Regional variants exist but two main types, the normal meeshay and the Mandalay version, are the most popular....
  
   - a rice noodle dish associated with Shan State in Eastern Myanmar
• Mont Di
  Mont Di
  Mont Di is a collective term for dishes made with thin rice noodles. Mont Di vermicelli are used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of Mont Di dishes in Burmese cuisine but Rakhine Mont di of the Arakanese of western Myanmar is the most popular...
  
  - a rice noodle dish associated with Rakhine State in Western Myanmar