Char Kway Teow can be found as street food in Malaysia, Singapore and Indonesia. It's so good! Pretty easy to make as well. The base of the stir fry is a sauce called Kecap Manis, or sweet soy sauce. Asian food stores carry it under a number of different brands and it has a sweet flavor that is different from similar dishes like Pad see ew, or Pad Thai which look very similar. In my version, I added sweet Thai basil and a little cilantro for flavor. Once the ingredients are laid out its really easy to make and kids love it.
Ingredients
3-5 prawns, peeled raw
1 T minced garlic
1 shallot sliced thin
1 small package of rice noodles, following the pkg. instructions
1 cup bean sprouts
1/2 bunch green onions, chopped
3-4 Thai basil leaves, chopped
3-4 Cilantro leaves, chopped
1 egg
1 T Canola oil
Pinch of salt
Sriracha (chili sauce) to taste
Sauce
3 T Kecap Manis
1 T soy sauce
Heat the wok with the oil and add the garlic and shallots on medium heat. Put the prawns in after a few seconds and stir fry them to flavor the oil. Add the noodles and stir fry together for 30 seconds to 1 minute on high heat. Add the egg and blend it in with the noodles. Part of the charm of this dish is when the egg adheres to the noodles to build flavor.
Add the Kecap Manis and soy sauce and blend for 1 minute.
Add the bean sprouts and green onions and stir fry an additional minute on high heat and serve
Amazing...
