Char Kway Teow
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil
- ¼cup chopped garlic
- 3cups bean sprouts
- 1pound fresh kway teow (broad rice) noodles
- 1teaspoon salt
- 1cup dark soy sauce
- 2tablespoons seedless tamarind paste dissolved in ¾ cup water
- 6large eggs, lightly beaten
- 1tablespoon Thai chili sauce
- 3Chinese sausages, thinly sliced
- 8ounces medium shrimp, peeled and deveined
- 3ounces chives, sliced into 2-inch pieces
Nutritional analysis per serving (4 servings)
795 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 104 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 39 grams protein; 4083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
- Step 2
Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
- Step 3
Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.
Private Notes
Comments
A) Far too much dark soy sauce. Try 1/4 cup dark soy, 1/2 cup light soy. 1 tsbp sugar, dash of fish sauce, good bit of white pepper B) There's no tamarind paste in the real thing. C) It's a chilli paste (mixture of fresh chillies, dried (then reconstituted) chillies, 5 shallots/pearl onions, 1 tsp salt, oil -- ground altogether then cook this first before assembling the rest of the ingredients D) Chinese sausages -- are actually optional. But you can add in cockles or in a pinch, clams.
I have sampled CKT in many countries. The best ever, and spiciest, was in Singapore. (near Mustafa markets) The second best was in KL. There is no way that CKT looks like the image displayed here. The colour is wrong, the prawns are not shelled .. and where are the chillies? You can cheat by using Pantai chilli paste, which includes shrimp paste, but heat is an essential element of this dish. Good for you if you enjoy this. But you will not have eaten Char Kway Tao.
Way too much soy sauce, and never add salt with soy sauce. I don’t think I even use salt in Asian cooking? Missing kecap manis, needs something sweet. And maybe oyster sauce.
Good but next time will take the previous tip. Salt level was a little over the top and surprised recipe didn’t include fish sauce.
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