Char Kway TeoW

INGREDIENTS for 2 large servings

Seafood department

• Shrimp, large, raw, shell on, deveined - 12-16, peel off shell and tail but keep the shell

Produce department

• Garlic, minced - 1-1/2 tbsp (or 5-6 cloves, chopped or crushed)

• Red pepper, fresh - 2, cross slice (or dried - 2)

• Chives, thin (or green onion, shredded) - 2, cut to 2" pieces

• Bean sprouts - 1 cup

Condiments aisle

• Olive oil - 2 + 1/2 tbsp

Spice rack

• White pepper powder - 1/2 tsp

International aisle

• Thai rice noodles, wide or flakes - 8oz

• Soy sauce - 1 tbsp

• Oyster sauce - 1 tbsp

• Fish sauce - 1 tbsp

Specialty items

• Chinese style sausage - 2, angle sliced 1/4"

• Thai soy sauce - 1 tbspSubstitute: soy sauce 1 tbsp, brown sugar 1/4 tsp

DIRECTIONS

1. Ignore the noodle cooking instruction on the package. Fill a deep dish or baking pan with hot water and soak the noodles until it's softened enough to flex without breaking.

2. To make the Char Kway Teow sauce, combine all the sauce ingredients in a bowl and mix well.

Sauce:

2. • Thai soy sauce - 1 tbsp
     Substitute: soy sauce 1 tbsp, brown sugar 1/4 tsp

   • Soy sauce - 1 tbsp

   • Oyster sauce - 1 tbsp

   • Fish sauce - 1 tbsp

   • White pepper powder - 1/2 tsp

3. In a skillet or sauté pan, heat the pan over medium-high and sauté the sliced Chinese sausage until done and edges are charred. Set aside the sausage and discard the grease (trying to make our home cooking a little healthier).

4. In a sauté pan, heat olive oil (2 tbsp) over medium heat and add the peeled-off shrimp shells and tails. Fry the shells for a few mins until they are crispy and the oil smells shrimpy.

5. Strain out the fried shells and discard. Add garlic (minced 1-1/2 tbsp, chopped 5-6 cloves), red pepper slices (or dried whole) and chives (or green onion). Cook with medium heat. Keep stirring until fragrant.

6. Change heat to high. Add shrimps and sauté until the the color changes to red and edges slightly charred.

7. Add the softened noodles and continue to stir while the pan heats back up.

8. Add the Char Kway Teow sauce and mix with the ingredients. If sauce is fully absorbed before the noodle is soft enough, stir in 1 tbsp water at a time until the noodles is cooked to the desired texture. Taste testing may be required.

9. Push the ingredients in the pan to the side to make room for cooking the eggs. Add olive oil (1/2 tbsp) to the empty spot in the pan and crack the eggs (2) over the oil.

10. Break the yolks and spread it a little with the spatula. Allow the eggs to firm and crisp up slightly on the edge (15-30 secs) before stirring again to cook the eggs fully.

11. Give the dish a final stir to mix all the the ingredients and...

NOM NOM CHOMP!