Recipe for Char Kway Teow - Malaysian Flat Noodles

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Recipe for Char Kway Teow - Malaysian Flat Noodles

(Ref: RCP016)

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You wouldn't go far wrong by considering this a Malaysian version of Pad Thai! It was traditionally made for labourers and is now considered one of the national dishes of Malaysia, and very popular in Singapore too. It's important to use a well-seasoned wok, as frying the noodles over a high heat imparts some of the flavour to the dish...
Serves:	4
Preparation Time:	20 mins
Cooking Time:	5 mins
Ingredients:	Raw King Prawns - 225 g
	Cockles - 100 g
	Beansprouts - 100g
	Flat, Wide Rice Noodles - 200g
	Light Soy Sauce - 1 tbsp
	Dark Soy Sauce - 2 tbsps
	Palm Sugar - 1 tbsp
	Sesame Oil - 2 tbsps
	Beaten Egg - 1
	Thaitalian Tingler Chilli Jam - 2 tbsps
	Shrimp Paste - ½ tsp
	Chinese Chives, roughly chopped - handful
Method:	• Combine the Thaitalian Tingler Chilli Jam, both soy sauces, palm sugar and shrimp paste together in a bowl. • Heat a large wok over a very high heat and add the oil. • Once the oil starts to smoke, add the egg and quickly scramble it. As soon as the egg is cooked, add the prawns a cook for 1 minute until almost cooked. • Add the Jam / Soy Sauce mix and fry for another minute. • Add the flat rice noodles to the pan and stir fry for 4 minutes until they become tender. •Add the bean sprouts and cook for another minute. • Serve hot and Enjoy!

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