Char kway teow is an iconic street food in Malaysia and Singapore. Wide rice noodles are quickly stir-fried over high heat with shrimp, egg, and sprouts. The wok's intense heat gives the dish its characteristic light smokiness.
Heat some of the oil over high heat. Stir-fry the garlic and shrimp for 3 minutes, then set aside.
Beat the eggs and cook them lightly in the remaining oil.
Add the noodles, soy sauces, and red pepper flakes. Stir-fry over high heat for 5–6 minutes.
Add the shrimp and sprouts and stir-fry for 2 more minutes.
Serve hot.
Best eaten fresh. Store in the refrigerator for 1 day; reheat in a skillet over high heat to preserve the texture.
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