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Char Kuey Teow (炒粿條/Penang Fried Flat Noodles) http://rasamalaysia.com/char-kuey-teow/
November 03rd, 2009 160 Comments

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

Char Kuey Teow
Char Kuey Teow pictures (1 of 5)

When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It’s hard to decide which one is the most popular, but if you go to Penang, you won’t—and don’t want to—miss these three stellar hawker food.

Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.

The mouthwatering aroma is the “wok hei” or breath of wok. If you’ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you’ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling.

While Char Kuey Teow can be found throughout Malaysia, the Penang version reigns supreme. I’ve heard many stories about tourists from Hong Kong, Taiwan, Singapore, Australia, and beyond who trek religiously to Penang for a satisfying meal of the dish. Somehow, Char Kuey Teow from outside of Penang is simply an inferior shadow of the real stuff—lack of wok hei, too dark in color, and/or wrong taste and texture. And that’s the very reason why Malaysians from out-of-state would go to Penang—just to have a plate of Char Kuey Teow.

Char Kuey Teow

Char Kuey Teow is one the most requested recipes on Rasa Malaysia. I have readers who’ve been begging me to post my Char Kuey Teow recipe since three years ago. Great things, especially a perfect recipe, is worth waiting for. Of course I’ve made Char Kuey Teow many times, but I wanted to share the ultimate Char Kuey Teow recipe, and this is it.

So, what are my secrets?

  1. Get the freshest ingredients—fresh and crunchy bean sprouts, freshly-made noodles, big, fat, succulent shrimp/prawn, bloody cockles (I love my Char Kuey Teow with them, without them, it’s not quite the same!), etc.
  2. Wonder why the prawn in Penang Char Kuey Teow are always so succulent, juicy, and sweet? I believe some of the most famous stalls treat their prawn with sugar and ice water, or perhaps they are just very fresh.
  3. Use lard if you can. That’s the secret for the rich silky taste.
  4. Very hot wok.
  5. Control your timing of cooking and hence control your “wok hei.”

Without further ado, here is my secret Char Kuey Teow recipe and a detailed step-by-step picture guide that everyone is waiting for. Char Kuey Teow is seriously scrumptious and I don’t see why it can’t be as popular and well-known as Pad Thai and the likes on the global stage. I strongly believe that one day, the world will discover the delicacy that is Penang’s Char Kuey Teow.

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160 comments... read them below or add one

  1. John says:

    Thanks so much! I have my recipe down pretty well, and closely resembles yours. My biggest problem is: getting my noodles softened, separated, and dry – all at the same time. If i quickly immerse them in water, it helps to soften and separate them, but gets them wet, and as they dry, they tend to clump back together. If I add them before they’re dry, they cook clumpy. But, if I DON’T soften/separate in water, they start off clumpy. Any tips? How do you prep your noodles to get them soft and separated?

  2. Azleena says:

    Thank you!

  3. David says:

    yum yum yum! Hi Bee!
    Did I ever tell you that I love noodles? Well I love noodles, and i love the step by step instructions. For once, I finally have all of these needed ingredients, cheers!

  4. hg says:

    IMHO, lard is the most important ingredient in CKT. It’s just not the same without it.

  5. Divina says:

    That is jut gorgeous. They are so fragrant and delicious. Now, I can make this at home perfectly.

  6. Wow Bee…that looks pretty darn close to the real deal. I bet it taste just as good…sigh, woman you have cravin’ for a Penang Char Kuey Teow…with extra si ham, pls!

  7. Ninette says:

    Now you’re talkin! This looks AWESOME!

  8. Thanks for the recipe and step by step instructions on how to fried the flat noodles :)

  9. CT says:

    You made this? It looks really delicious.

  10. Khatiya says:

    WOW! Thank you very much for sharing the detailed step-by-step images. I’ve never had Char Kuey Teow Penang style before.

    I am Cambodian and we have our own version of Char Kuey Teow which is pronounced the same as yours. In Cambodian Char means to stir-fry and Kuey Teow means noodles. What a coincidence.

    Here is how we make Char Kuey Teow the Cambodian way.
    http://khatiya-korner.com/blog/2009/10/23/cambodian-fried-rice-noodles/

    • Thanks for sharing the link. It looks very different. Well, Char Kuey Teow is basically a Chinese dialect, as Cambodia has many Chinese descent, so I am not surprised it’s called the same.

  11. sinlesschocolate says:

    alamak! so divine la…..

  12. jo says:

    Bee, this looks as good as the best I have seen in either Malaysia or Singapore. Your pics are really making me drool now .. and it’s lunch time now! Love CKT with lots, and lots of lap cheung.

  13. joey says:

    I actually like char kuey better than pad thai :) To think I haven’t even tasted an authentic one from Penang! Thanks for sharing your recipe :)

    • Joey – me too. I love Thai food but I find Thai food to be mostly sweet, including Pad Thai. I don’t really like my noodles loaded with sugar. You have to go to Penang to try the authentic Char Kuey Teow.

  14. zenchef says:

    You kick butt Bee. This looks awesome! The step by step is so helpful because it’s the kind of dish that requires proper technique. I certainly have no reason the mess it up now!
    The combo of chinese sausage, shrimp and cockles makes me want to jump in my screen right now. Your kitchen is on the other side.. right? :)

  15. tigerfish says:

    Nice…I usually go without hum (cos worried of contamination) though I like it and agree with you that without ham hum, CKT can turn out quite different.

  16. Caroline says:

    Yummy! I love Char Kuey Teow. Can’t live without it. Thanks loads for your recipe. Will be trying it out sometime soon. =) Was wondering, can you feature some articles on Hainanese food? I am a Hainanese but have no idea about Hainanese food except for the famous Hainanese Chicken Rice.

  17. Maya says:

    I think I will head to my usual makan place tonight for a plate :)

  18. ash says:

    Hi! Tks for sharing this! :) Can I check why shd the prawns be soaked in sugar and ice water? Is tt to make them crunchy?

  19. ramlah says:

    Thanks. This is one of my favourite dish. Will try it out. n dazzle my kids. Am not good at cooking. Usually I will go to Kelana Jaya near the FAM. There is one fat lady at the coffee shop who really cooks FANTASTIC kway teow

  20. J2Kfm says:

    among all of Penang’s best street fares, i like CKT the most. the hokkien mee, laksa, and lor bak come distant seconds.
    can one really replicate the intensely aromatic ‘wok hei’ at home?

  21. Nina says:

    The CKT looks superlicious….simply irresistibly good. Thanks for sharing the recipe. Great pictures too :))

  22. Chee says:

    Thanks for this recipe! Ive been searching high and low for the perfect one and this looks perfect from your picture!

  23. Manggy says:

    The ultimate version. I love it. And, I can trust your tastes! Looks absolutely fantastic and it’s making me hungry at midnight…

  24. this looks absolutely wonderful and delicious. thanks for the recipe and i’m going to try and make it.

  25. Shoshanna says:

    Hi Bee, where can I buy cockles?

  26. kimberly says:

    Hi there! thanks for your great recipes!! this is so tempting i’d have to try it real soon!

    As there are different names for same ingredients, i would like to confirm if small shallots is this? and that the chinese chives is 韭菜 in Chinese Jiaozi?

    thank you!

  27. Judy says:

    I’ve made this several times, but I just can’t separate the fresh rice noodles! The ones I get are usually oiled & folded over each other. But, I just get little shards of them, broken, when I try to separate! WHAT is the SECRET???

  28. KLkia says:

    Your CKT looks really authentic and I am sure tastes yummy too. We cannot find cockles in NZ, so will have to find a substitute to try it out. Your step by step approach is definitely idiot-proof and very comprehensive. Thank you so much for sharing.

  29. Su-yin says:

    This looks amazing! I’ve been waiting for your CKT recipe, hehe. :) Love how your blog enables me to eat all the food I miss (and how every single recipe I’ve tried works)! I never eat the “ham” in CKT though, have never warmed to eat. The lap cheong on the other hand is another story…. :P

    Thanks for this!

  30. joyce says:

    i’m gonna try this recipe tonite i know this dishes is really good… thank you for sharing your knowledge to everyone hopefully you get cooking show in foodnetwork …hope somebody sponsor you…i’m gonna be # 1 big fan of your t.v show….more power…god bless you…

    joyce,

  31. kl_changs says:

    Hor liau, Bee!! Very, very lau nuar already. Hehehe

    Have tried the version from the Penang Street Food book. Will try your uber-delicious looking CKT next :P

    Did you use frozen cockles?

  32. This looks amazing! You are inspiring me in so many ways.

  33. You know here in PJ/KL they hardly ever add lap cheung. Yes…I agree Penang’s CKT the best! The prawns there are huge in comparison to the ones in the Klang Valley!

  34. Pei-Lin says:

    Hey!!

    Thanks! Thanks! Thanks for sharing THE secrets to good Penang Char Kway Teow!! This post reminds me of my failed attempt at CKT while I was still a student abroad in the U.S. Though back in Malaysia now. I’d still love to give it a shot sometime!!

    I absolutely love your blog! Inilah Semangat Malaysia!! Keep it up the wonderful work!! =)

  35. PT says:

    How did you manage to get some cockles in the state? It’s one of the things that I missed most from home! :) Thanks for sharing a great recipe!

  36. Kim says:

    Hey, great stuff! Thanks for sharing the recipe, i am a malaysian living in France with constant craving for my kampung food of Penang… I made this dish tonight with your recipe, we all overate! heheh

  37. Looks great!!.. however I am not a big fan of cockles so usually go without them.

  38. Judy says:

    they are just a variety of clam, aren’t they? couldn’t small clams be substituted?

  39. Caroline says:

    Was wondering – where did you buy your fresh kway teow? My cousin lives in Canada and always complain that they can’t find them there.

  40. peanutts says:

    Yummmmmmmmmm! I love char quey teow!!!. Cant wait to try this at home.

  41. Ethelbert says:

    I so LOVE char kuey teow!!! I miss it sooo much! It’s my fave dish. I have tried cooking it few times and each time – disaster, majorly disappointing. I might give this a try, seeing as it’s step by step I should be ok..*fingers crossed*. Thanks for posting this…

  42. mvnw says:

    I wanted to have a nice char kuey teow since I left Penang almost 2 years ago and I can’t really get one that taste as good as the original Penang Char Kuey Teow from any restaurants and food places in Adelaide. They are all too oily, and I mean really, really too oily, and taste either too salty or burnt, or combination of both. Yuck! Never able to finish even one portion of it. Such a disappointment all the time. But, your post of this char kuey teow doesn’t take that much oil. Even though I am a bit reluctant to cook this dish by myself (because I think they are too much work and I am too lazy, hehehe) I might try to make this dish in the future (when the cooking mood strikes). And I’m sure your recipe tastes yummy… Thanks for sharing :)

  43. I’m arriving in Penang tomorrow and this post has seriously ramped up my excitement! I can’t wait to get stuck in to the street food, any advice regarding best areas etc would be greatly appreciated!

  44. Your CKT looks GREAT! Full of wok hei! It makes me craving for one now….!

  45. Bren says:

    Girl, if I ate shrimp (and I used to), I’d be all over this. My parents would love this. Maybe I’ll try it for them. looks amazingly refreshing, light and healthy!

  46. minote says:

    Hi! I tried your recipe last night for our dinner. My question is what kind of dry red chilli pepper did you use. I used the one that made in Mexico and I didn’t even use all 1 oz. of it for 2 people since it was already hot. I might be using different kind of dry red chilli pepper than what your recipe called for. And I can’t make it into paste but the CKT or my version of it at least tasted so darn good!

    Thanks!

    • The 1 oz of dried red chili is not for 2 people, if you look at my instructions, I said add 1/2 tablespoon of the chili paste. The chili paste recipe will yield about 4-5 servings of the CKT.

  47. Kent says:

    CKT is my favorite dish when travelling to M’sia / Penang. ! When you refer to the dark soya sauce, is it the thin one (like a regular liquid), or is it thick like kecap manis?

  48. hazza says:

    Love this dish! But I gotta ask where you got the see hum from .. were you cooking this in Malaysia? I did not think this was available in the west.

  49. remy says:

    hahahaaaa my mother want recipe of char kuey tiow mmmmm she very happy coz i help her to find recipe.she said this recipe very goooooooooooooood… thank. are u have myspace?mmmmm if u have can u approve me pleaseeeeeeeeeeee

  50. S says:

    Firstly, I absolutely LOVE your website. It has all of the dishes that I loved in Asia. Secondly, Char Kuey Teow is my home comfort from Malaysia and can’t wait to try and make it!!
    I’ll definitely be back very soon!

    S
    http://notjustmedical.wordpress.com

  51. Shan says:

    Thank you ! CKT from home -tried it and LOVED it.

  52. jaccobs says:

    Thanks for sharing your recipe. I have tried making CKT at home a few times. It comes out pretty OK but still missing something, like you say, the wok hei. Did you cook this at home? I think that it’s not possible to cook as delicious as the hawker stalls because of this missing wok hei. How do you compensate for this? What kind of wok do you use? I guess you use gas stove instead of electric? Just wondering. Thanks for sharing! Love your blog!

    • Well, I heat up my wok until it’s smoking hot and yes, I use gas stove.

      • Christina Kwok says:

        Hi Bee,

        thanx so much for this recipe, going to try it out, live in Switzerland and nostalgic too for all sorts of hawker noodle dishes. U’re right about it being as good as if not better than Padthai noodles. Any idea why Malaysian food isn’t as popular or well known around the world as Thai food? What are we missing in our marketing? If I could choose Malaysian, I wouldn’t go for Thai anytime.

    • z says:

      you’ll probably need a cast iron wok to retain the heat, especially when using electric stoves.

      • Chris says:

        Thumbs up for this recipe – one of my make at home favorites on our cast iron wok – thanks so much for this insight. It will always be difficult to get the hawker/ restaurant wok hei unless one is kitted out with the high pressure burner – though you can still get good results at home but it has to be gas on full blast. A conventional home gas burner does about 3000 BTU (heat units) some not even that. Looking at the hawker setups they probably do 20,000-40,000 BTU and I know Restaraunt burners do 60,000-90,000 BTU and higher – what a gas bill. We have a Rambo burner ($240) that does 20,000 BTU but we cook outside.

  53. Mnie says:

    ive watched how the made it hawker style in penang..exactly like yours..
    and i believe urs tasted the same :)
    man now im hungry!!!!

    char kuey teow penang style is the best!! and correct, i wonder y they’re not famous like pad thai..

    now i want char kuey teow..hope i can somehow try it here in germany…first need to find the ingredients!!

  54. Dorothy says:

    Finally I got my Chow Kuey Teow right by following your receipe,thankyou. To John who wants to know how to soften the flat noodles. I put it in the microwave oven for two minutes to soften it. I usually buy a couple of flat noodles and leave them in my fridge for a week and they come out good after warming in the microwave oven.
    By the way, I do not receive your receipes anymore. I look forward to your new receipes because they are so good! I am ready to cook something for Chinese New Year from your receipes. A very Happy and Healthy Chinese New Year to you and your crew.
    Dorothy

    • lieya says:

      Our microwave is busted so i left the chilled noodles on top of our car hood for 30minutes or so in the afternoon. Works for me. Made this today but i adjusted the soy sauce mixture to double of every measure except the soy sauce

  55. Su Yee says:

    Wah RM!… HOU KHENG ah…!!…. Been craving for CKT, now this post makes me crave for it even more…… :p Have to go find flat noodles and try some wok hei.. just hoping that I will the trigger the smoke alarm.. mISS Penang food so bad.. Thank you so much !!!!!!

  56. Su Yee says:

    *Correction* I will NOT trigger the alarm… sorry..

  57. Pak says:

    this title caught my attention. Cha Kuey Teow which means fried noodles in Teochew hehe

  58. Renatta says:

    Thanks for posting this recipe! I’m a big fan of RasaMalaysia website. I’m an Indonesian but I grew up in Singapore and CharKueyTeow is definitely one of my fave dishes. Now I can try and cook this at home.

  59. Grace says:

    Thank you very much for this char kwey teow recipe. I have tried many versions, but for me, this one beats them all. The method is so uncomplicated. Prepared it for lunch yesterday….it was a success.

  60. Grace says:

    It’s one of the best Malaysian favorites to introduce to our foreign friends

  61. aza says:

    wow,uniknya malaysia!!!

  62. hanis says:

    looks so good! was just wondering…for the soy sauce, is it kicap pekat or can i use the usual kicap manis/masin…eg. kicap cap habhal type? can’t wait to try it out!

  63. AYSHA says:

    Hi, I love to eat Char Kuey Teow and I really want to have a go at your recipe. I have a few questions regarding some of the ingredients: is it Malaysian soy sauce/dark soy sauce? I don’t think I’ve come across it in london…can I use indonesian kecap manis instead or is that the same thing? Thanks!

  64. AYSHA says:

    Hi, me again! I went looking for malaysian dark soy sauce but was unable to find it so will use kecap manis instead – would you suggest to adjust any of the other flavourings to make it less sweeter and more smokier? This recipe also requires soy sauce – is that regular (chinese?) soy sauce? Thanks!

  65. Amelia Chee says:

    Cooked it according to your steps, what can I say? It’s delicious! Technique is indeed the key, thank you, Bee for sharing. To those of you who haven’t try it, this is very worth trying and you won’t be disappointed for sure!

  66. Jacelyn says:

    i saw somewhere on a cooking show before that restaurants pan fry the kuey teow with some oil to brown it slightly before frying it. This supposedly adds more flavor to it. But i think it was a recipe for “wat tan hor”. Can that be applied to char kuey teow as well? I tried pan frying the kuey teow and the kuey teow stuck together into clumps.

  67. Shirley says:

    Street food is the yummiest, not to mention a great way to experience a country’s culture. I wish I had a wok to try out this recipe!

  68. kslee says:

    hiya, i wonder if you could please tell me how to make the chili paste pls? thank you in advanced!!!

  69. Beth says:

    Hi Bee
    Love your recipes. A big Thank you from Australia.
    Our whole family LOVES Char Kwey Teow so it is terrific to finally see your recipe. Thanks.
    Do you or any readers have tips for a good Malaysian restaurant in the northern LA area? My husband visits there a few times a year and has yet to locate one. He’s missing his Laksa and CKT. :-)
    Thanks again
    Beth

  70. Rosa says:

    That is one marvelous dish! So flavorful and beautiful. A combination of ingredients that is impossible to resist.

    Cheers,

    Rosa

  71. Good point about why isn’t char koay teow as popular as pad thai. I’m surprised people know more about Thai food than Malaysian food since Malaya was a British colony, so the West was more exposed to Malaysian culture than Thai. I guess since Thailand tourism exploded in the last 20 years is probably the reason Thai food is more well known now.

    But it’s hard to replicate the char koay teow in Penang. Just ask Singapore…

  72. ping says:

    I have been following your recipes they work wonderfully. It would be great if the number of serving is provided.

  73. Ty says:

    I have searched everywhere for “the perfect” way to make Char Kway Teow, and this turned out perfectly. I’ve tried to make Char Kway Teow, like 15 times before and they turned out horribly. Following this recipe made a most amazing home cooked Char Kway Teow.

    After cooking it several times I began experimenting with non traditional additions. Being portugeuse I introduced some finely chopped linguica and that added a very interesting kick. Thank so much for sharing this recipe!

  74. freida.zain says:

    u tear me … i want to cry looking at all this delicious food .. im in far far away land … sob sob

  75. Yvonne says:

    hello there

    I am just wondering what sort of wok do you use?

    Thanks
    Yvonne

  76. Adam says:

    I dont know how to thank you for that amazing recipes , love you all my heart, i beg you for one more thing if you know of corse ,some penang fried rice recipes, thank you again

    European addicted to asian food, good food and that here is definitely good

  77. Myriam says:

    Hi Bee and first thanksfor your super-duper website I just found.
    Having studied at Penang (USM) for semester, me and my morrocan flatmate fell totally in love with Char Keow Teow ! I think we ate that every 2 days minimum! Of course I generally love the food in Malaysia, the Char Keow Teow remains my all time favorite.
    Saddly, there’s 1 malay restaurant in PAris, that doesn’t do my favorite stuff, and the Char Keow Teow in particular.

    I tried to cook it a couple of times but it never tastes right. Just ok, but never close to the real thing.

    I’ll practice with your recipe, and will go on dreaming about Malaysian Food ! (I miss Malaysia sooo much…)

    Myriam

  78. Eve says:

    I love this receipe. Its so easy and most important its so yummy. My kids love it. I am so glad that this receipe has been shared with us. Thanks. A few query indeed. Why sweet dark sauce is not used in this receipe instead its using sugar? Aside, Do I have to maintain high heat on wok throughout the cooking or I can reduce heat once Kuay Teow is in the wok. I would also like to know how many portion is this quantity of 1lb kuay Teow cater for.

  79. Eddie Hoos says:

    I have only tried to make Char Kuey Teow once and it was disasterous! lol I had it in a restaurant in San Francisco but it seemed different than your recipe. But my question is: is dark soy the same as kecap manis or do I need something different? Thanks. I am determined to learn as much as I can about Malaysian cooking as I can and want to make this again. Thanks

  80. The best CKT I had in Penang street stall was inside some warehouse in Betu Ferringhi in some back street. Do you know it Bee? Another secret the stall shared with us is to make only one portion at a time. It was a mighty long wait cause there were 7 of us but so worth it. Now, we can cook it with your recipe, yay, thx. Glad you mentioned hot wok, my mom would have hers screaming hot with quite a lot of oil. I’ve not made this, kinda intimidating but I’m going to try this.

  81. Leena says:

    Hi Bee,

    I wash the kuey theow, and it sticks. Shoud I not wash it? Otherwise the char kuey theow tastes good. Thanks for posting the recipe.

  82. Gillian says:

    AFter reading Grace Yong’s books about Breath of the Wok and Stir-frying to the Sky’s edge, I tried her special wok seasoning makeover technique five times and finally got ‘wok hei’ in jsut about everything cooked in my wok. I think what’s great is everyone can achieve ‘wok-hei’ cooking at home.

  83. Norris says:

    Hi, Nice recipe. I first tasted Char Kueh Teow in Singapore hawker stalls. Couldn’t get enough of it but have also had a number of variations. Some with beef and green capsicum, some with chicken and prawn. All different but still very tasty.
    I have also been cooking CKT at home since I was taught it by a hawker stall owner in Penang following the Commonwealth games in KL in ’98, and I find it curious that the order they cooked it, and which I follow is not the same as yours, although you say it is important.
    The spices and garlic were first in the wok, then the prawns and other fishy things (like cockles or squid tubes) and chinese sausage then the noodles, and then the egg and kecap manis. Yes, KM was used in the recipe and yes, it made it sweet, but I quite like that).The sprouts were always added last, and I use the tops of spring onions as the green instead of chives. Just a different flavour but they all taste wonderful in my opinion.

    • I am not sure about your order but cockles are never added at the beginning of the cooking as they will be way overcooked. There are no spices used other than the chili paste which is towards the end. Penang version of CKT doesn’t use kecap manis as it’s not supposed to taste sweet. Some hawkers add the bean sprouts towards the end but if you have great wok skills, the bean sprouts would not be overcooked even though it’s added at the beginning.

  84. Joyce says:

    Thanks for this recipe! Being an oversea student, I’ve never thought I’ll be able to eat this out of Malaysia let alone cooking it by myself! Though I didn’t manage to get Chinese sausages or cockles, it still tastes nice with bean sprout, eggs and prawns! Love it!

  85. PaulieG says:

    Looks good, I’ve tried other recipes with success but I’m going to give yours a go tonight.I lived in Penang (Butterworth to be precise) for 2 years and fell in love with the tucker. Unfortunately even in Aus to get anything authentic Malaysian you more often than not need to make it yourself. Have you tried it with fried belachan in the paste?

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  87. Mei Su says:

    OMG.. I love your website a lot, the instructions are very clear, thank you so much for sharing this recipe and other mouth watering recipes

  88. Gwai Lo says:

    The best Char Kway Teow comes from goggle man on Lorong Selamat.

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  90. Excellent recipe. Thank You for sharing. The dish came out really good. This is one of my favorite dishes.
    I used some local squid instead of the cockles.

  91. Michelle says:

    Made this for dinner! My boyfriend and I both think it tastes really close to what we have back home! It’s even better than Chinese restaurant ones! Thanks for this :) it tastes like home, just that it’s in London!

  92. Nina says:

    I reside in Sydney and a restaurant chain here serves PAD THAI on their menu. The only problem is, their so-called PAD THAI is obviously CHAR KUEY TEOW and NOT PAD THAT! (I guess they did this switch because it’a a lot easier for Aussies to pronounce pad thai over char kwey teow. Lol) They are clearly miseducating the Aussies, but admittedly, they do make a very yummy and close to authentic char kwey teow. It even has that distinct wok hei flavor. :D

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  96. Elise says:

    Char Kway Teow is one of my all time favorites. Exactly how long does it take to cook it? I’m kind of a beginner when it comes to dishes like these, so…

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  98. Selvi says:

    Hai thanks for your receipe.can i use hard anodised wok and also soy sause means light soya sause?
    tks

  99. Sy says:

    Can we substitute the dark soy with thick dark soy (caramel)? I bought a bottle back from Malaysia. How would I adjust the recipe using thick dark soy? I assume the Chinese brand thick dark soy is different than the kecap manis which is more sweeter.

  100. Michael says:

    Just like in the streets of Georgetown. The best recipe for CKT I have tried. Thanks!

  101. Derek Ling says:

    I tried this recipe and followed it to the letter. My dad, who is quite fussy, said it tasted like Penang CKT. I told him I just followed your recipe and was absolutely delighted that he liked it. I have cooked this so many times now. Much respect for the recipe. Peace

  102. Reza Esfandiari says:

    Hi, thanks for the recipe. Even though i’m not Chinese, but I love Chinese foods. I want to cook char kuey tewo at home. buy what is the bloody cockles? i can’t find it in my country. can it be replaced another ingredient?

  103. sidney says:

    Hie! This recipe of yours is good for how many pax? Can’t wait to try it.

  104. Catherine says:

    Can’t really fidn fresh kueh teow/ rice noodle here.. can only find the blocks kind and takes too much to separate all the strands.. any suggestion to either make the separation faster or alternative noodle? the thai flat noodle possibly? does it taste the same?

  105. Pingback:Hunting for Delicious Foods at Gurney Drive Penang

  106. Eryl says:

    Do I soak the cockles in water?

  107. ingrid says:

    I miss the sesame oil, is that right?
    Do I have to saok the rice noodles in hot water first?

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