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Experience the vibrant flavors of Malaysia in every delectable bite with the finest and most authentic Penang Char Kuey Teow recipe you'll discover online. Complete with a step-by-step guide, insider secrets, techniques, and pro tips, this culinary masterpiece boasts a smoky aroma and an irresistible taste that will transport you straight to the streets of Penang.
What Is Char Kuey Teow
When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Asam Laksa, Penang Hokkien Mee 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 a popular Malaysian hawker food dish made with flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce seasoning.
Elements Of The Best Char Kuey Teow
A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred and smoky 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.
Penang Char Kuey Teow Reigns Supreme
While this dish 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 this noodle dish.
Somehow, Char Kuey Teow (or its abbreviation “CKT”) 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.
Ingredients
Ingredients For Char Kuey Teow
- Flat rice noodles
- Bean sprouts
- Blood cockles
- Chinese chives
- Chinese sausage
- Garlic
- Shrimp
- Egg
Ingredients For Chili Paste
- Dried red chilies
- Fresh red chilies
- Shallots
- Oil
- Salt
Ingredients For Sauce
- Soy sauce
- Dark soy sauce
- Fish sauce
- Sugar
- Salt
- Ground white pepper
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.
Step 2: Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.
Step 3: Transfer six (6) prawn out of water and half the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage.
Step 4: Add half the bean sprouts into the wok.
Step 5: Immediately follow by 8 oz. (230g) or half portion of the flat noodles.
Step 6: Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Add an egg on top of the noodles. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.
Step 7: Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok.
Step 8: Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately.
Cooking Tips
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 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?
- 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.
- 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.
- Use lard if you can. That’s the secret for the rich silky taste.
- Very hot wok.
- Control your timing of cooking and hence control your “wok hei.”
Frequently Asked Questions
This recipe is only 639 calories per serving.
What To Serve With This Recipe
For a complete Malaysian hawker food experience, I recommend the following recipes.
Char Kuey Teow is seriously scrumptious and I don’t see why it can’t be as popular and well-known as Pad Thai or Pad See Ew 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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Char Kuey Teow
Ingredients
Chili Paste:
- 1 oz (30g) dried red chilies, seeded, soak in water
- 2 fresh red chilies, seeded
- 3 small shallots, or pearl onions, peeled and sliced
- 1 teaspoon oil
- 1 pinch salt
Sauce (mix and blend well):
- 5 tablespoons soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 2 dashes ground white pepper
Other Ingredients:
- 3 cloves garlic, chopped finely
- 12 prawn, shelled , submerge in ice cold water plus 2 tablespoons sugar for 30 minutes
- 1 lb. (500g) fresh flat rice noodles, completely loosened and no clumps
- 1 lb. (500g) blood cockles, extract the cockles by opening its shell
- 2 Chinese sausages, sliced diagonally
- 1 bunch fresh bean sprouts, rinsed with cold water and drained
- 4 large eggs
- 1 bunch Chinese chives, removed about 1-inch of the bottom section and cut into 2-inch lengths
Instructions
- Grind all the ingredients for the chili paste using a mini food processor until fine. Heat a wok with 1 teaspoon of oil and stir-fry the chili paste until aromatic. Dish out and set aside.
- Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons of oil or lard to the wok, then add half of the chopped garlic and stir quickly.
- Transfer six prawns and half of the sausage slices into the wok. Stir quickly with the spatula until the prawns start to change color and you smell the aroma of the Chinese sausage.
- Add half of the bean sprouts to the wok.
- Follow immediately with 8 oz. (230g) or half of the flat noodles.
- Add 2 1/2 tablespoons of the sauce to the wok and stir vigorously to combine. Crack an egg on top of the noodles. Use the spatula to break the egg yolk and stir to mix with the egg white. Flip the noodles to cover the egg and wait for about 15 seconds.
- Add about 1/2 tablespoon of chili paste (add more if you like it spicy) and some cockle clams to the wok.
- Continue stir-frying until the egg is cooked through. Add the chives, give a couple of quick stirs, then dish out and serve immediately.
Video
Notes
- 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.
- 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.
- Use lard if you can. That’s the secret for the rich silky taste.
- Very hot wok.
- Control your timing of cooking and hence control your “wok hei.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My first time cooking Char Kuay Teow and this was awesome! Cooked 4 portions and every single person loved it!
And so you might be happy to know..this is coming from someone who is staying in Penang ?
Thank you for sharing this recipe
Thanks.
Hi, Bee,
Just came here to let you know that I cooked these tonight for my family and it turned out great! Even my son who is a bit pickier than his siblings and who is not really a fan of noodles gave it a thumbs up.
I have tried many times in the past to cook Char Kway Teow but they all missed the mark somehow. Yours turned out perfect!
I increased the amounts given in your recipe as we are a family of six. I omitted the cockles/clams and added fish cake instead. I also added some kecap manis and Chinese cooking (shaoxing) wine to the sauce.
Will definitely follow your recipe again!
Thank you.
You won’t find better recipes elsewhere. Thanks for trying!
Fun time! Precision of managing the heat, dancing with the wok, stirring magic. Thank you, great experience. Penang lang….
Hi Bee, do you know where I can get flat rice noodles in LA? Thanks
You can get it at Vietnamese or Chinese grocery stores.
Hi can you please give a receipe to make the rice noodles ( flat ones for Kuay Teow) fresh
Thxs much appreciated ?
Sorry I don’t know how to make the rice noodles.
Excellent recipe, doubled lap Cheong and garlic, otherwise to the letter. Delicious.
Thanks!
Yummy recipe, just tried it and we love it. Will add more bean sprouts next time as we like the crunch!
Great recipe. I made it today and it turned out great. I would reduce the sugar amount next time.
I love your recipes. My attempts have all been successful. Thank you.
Hi Audrey, all my recipes are easy, work and taste delicious. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
WOWOWOWOWOWEEEEEE!!!!! This is the real MacCoy Bee. This is exactly how I remember it. One problem here in Melbourne, Victoria, Australia; I cannot buy the flat wide noodles for all love nor money. Is there a brand name you can give me please.
Kindest Regards,
Grant
Flat rice noodles are readily available in Melbourne in Asian grocery stores. Just bought some to make char kway teow tonight.
Hi Priya,
I live in Melbourne and when I have approached some Asian Grocery Stores, they just look at me with a curious and puzzled expression on their faces.
Can you tell me the names of these Asian grocery stores, and can you also please include the brand name/s of the noodles.
Thank you,
Grant ARMSTRONG
Just ask for fresh fridge rice noodles. If they’re looking at you with blank faces when you ask that then it’s due to language barrier or they’re not an asian grocery! cant tell you brands off the top of my head Grant but what are do you live in? As a basic guide a big brand name for asian grocers is KFL, they’re located in areas that have lots/some of other grocers around them – clayton road, springvale arcade area, barkley street footscray. smaller asian grocers are also in box hill shopping area, The Glen, Highpoint, Werribee Plaza, sunshine shopping strip. if none of these places are near you then try out china town in the CBD. there are a few asian grocers on the main chinatown road, bottom level of melbourne central, or even TANG – The Asian Food Emporium on russel street has everything. seriously just head over to the fridge section of any true asian grocer (i dont buy them from anyone that stores them on a shelf not refrigerated) and you’ll find them in a clear pack about the size of 20x18cm or so.
Hi! I tried this recipe and it turned out great! Even my Malaysian parents (one grew up in Penang) were fairly impressed. :) Just wanted to note that you need to include eggs in the ingredient list, and also the ingredients seem to be for 2 servings (6 shrimp per serving?), not 4—or maybe the shrimp amount needs to be increased?
Hi Bee,
I haven’t heard from you for ages. One of the comments I left for you some time back regarding the Char Kway Teow was never answered. Can you please tell me the brand name of the Penang Flat noodles please. I cannot buy the flat noodles here in Australia
Kind Regards
I don’t know, I don’t live in Australia. Any brand is fine.
Don’t know how long ago this was asked but thought I’d shed some light. They’re available all over melb BUT only in Asian grocery and produce stores. Springvale, Clayton, boxhill, Footscray, moonee ponds to name a few suburbs. You’ll find them in the fridge section (not freezer) and are in clear packs with branding on them.just pick the noodle size to suit.?
Whereabouts in Melbourne do you live, Grant?
I, too, live in Melbourne (in the SE suburbs) and I can tell you there are PLENTY of shops that sell flat rice noodles. Even some mainstream supermarkets — Coles, Woolworths, ALDI — sell them!!
I just cooked these tonight and I used MEKONG brand.
When you buy the noodles, make sure you look carefully on the packet as some noodles are more suited for frying (which is what you want), and some are more suited for soups (which is what you don’t want).
Hi Kathy,
I do not know how long ago your comment to me was posted. I live in Gippsland but towns like Hampton Park, and Dandenong (though over 100 km from me) are OK. I tried several Asian and Indonesian shops at Hampton Park but they did not have the wide flat noodles. All they had were the thin flat noodles which are not suitable. In fact; I went to a restaurant named “WOK’D in Heritage Springs Pakenham where they make the best Char Kway Teow like the do in Malaysia, and not the “Fake” Kway Teow that a lot of Chinese restaurants make with Lettuce; chicken carrot and other strange ingredients which are anything but authentic, but the franchise owner at WOK’D could not tell me where to buy or buy those really wide noodles.
Thanks for your reply Kathy and sorry that I did not see it earlier.
Hi, Grant.
I received notification of your response to my post, but am only responding now. Sorry.
In my opinion, the thin flat noodles can work if you can’t get hold of the wide ones. Not perfect, of course, but passable.
I feel kinda sad that you can’t get the wide flat noodles where you are! :( Maybe that is incentive to move closer to the SE suburbs. ;)
I’m not sure how or why this website does not show the dates of comments. I feel this would be a helpful inclusion for readers, so they can know how old a comment is before responding.
Hi Bee,
Just came across your website nad your lovely recipes.
If Grant Armstrong is still looking for that elusive fresh flat rice noodles, I’ll direct him to FoodMax
Shop 1-2/249 Stud Rd, Wantirna South VIC 3152. They get the delivery every Thursday, usually in the afternoon. So if one fronts up on Fridays should be good. I like the noodles still soft and supple and not hardened into a block sitting in the fridge. Enjoy the Penang CKT.