Char Kuey Tiao [Penang Hawker Food]

Char Kuey Tiao

Char kuey tiao (fried flat rice noodles) - another famous hawker food from Penang after the Assam Laksa. T loves it so much that I am almost trained to be one of the char kuey tiao hawkers after n times of tasting and testing.

He always order char kuey tiao whenever we have our breakfast or lunch at the hawker. Also, he requests for home-cook version often that gives me plenty of opportunities to experiment and improve. At last, I am happy with this recipe. For home version, we like to eat with calamansi juice but it is optional.

Char Kuey Tiao

Ingredients (2 servings):
200g kuey tiao (ask seller for stir-fry type)
6-8 medium size prawns (I used green prawn)
Some shelled cockles  
1 no. large egg (add additional 1 if desired)
Handful mung bean sprout, washed and drained
4-5 stalks chive, cut (same length as bean sprout)
2 cloves garlic, finely chopped
1 tbsp cooking oil
1 tbsp chili paste
1 tsp sugar

Seasoning (mix together):
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
Salt to taste

  1. Heat wok on high heat, add oil and garlic. Stir-fry few seconds. 
  2. Add in chili paste and sugar, cook for another few seconds. 
  3. Add in prawns, cook for few seconds.
  4. Add in kuey tiao, and seasoning. Mix well. Stir-fry for about 10 seconds.
  5. Add in cockles and eggs, cook for few seconds. 
  6. Add in bean sprouts and chives. Stir to mix, cook for few seconds. 
  7. Transfer to serving plates, serve warm.   

Cook's note:
  1. Taste the sauce and adjust the measurement according to your taste.  Bear in mind that different brands of sauce are slightly different in taste and level of saltiness.
  2. Char kuey tiao cooked in snap of time (+/-2 minutes) so all ingredients must be ready before cooking. This is not a dish that you can chop the veggies as you cook.
  3. STRONG fire aka high heat throughout the process is desired.

Comments :

7 comments to “Char Kuey Tiao [Penang Hawker Food]”
Min said...

Yeah, I love CKT also, will sure order this dish if I go Penang. Thanks for sharing this recipe, want to make my own version next time :)

Anonymous said...

I always loved char kuey tiao.
I made it 2 days ago but minus the cockles (can't get them in U.S.)
I've always liked your food presentation/photography.

Jaqueline said...

I just joined, and I love your site. I just opened my own blog and would love you to visit it, and maybe even join. It is simple, but made with lots of love. Check it out Thanks!

Awayofmind Bakery Hoiuse said...

I love char kuey tiao, your look delicious!

Hankerie said...
on bad. U make me so hungry now :(

Anonymous said...
on nicee!!!hungry lorrr

Anonymous said...

what is fish sauce?

LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2020 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen.
E-mail: lydia_teh[at]yahoo[dot]com
OR contact me on my FB page.

Free subscription to MK, enter your email address:

Delivered by FeedBurner