Char Kway Teow

• 3 tablespoons vegetable oil
• 1/4 cup chopped garlic
• 3 cups bean sprouts
• 1 pound fresh kway teow (broad rice) noodles
• 1 teaspoon salt
• 1 cup dark soy sauce
• 2 tablespoons seedless tamarind paste dissolved in 3/4 cup water
• 6 large eggs, lightly beaten
• 1 tablespoon Thai chili sauce
• 3 Chinese sausages, thinly sliced
• 8 ounces medium shrimp, peeled and deveined
• 3 ounces chives, sliced into 2-inch pieces

1. Place a large wok or saute pan over medium heat.
2. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic.
3. Saute until the garlic is translucent, about 1 minute.
4. Add the bean sprouts and noodles to the saute pan and stir to coat with garlic and oil.
5. Add the salt, soy sauce, tamarind mixture and cup water.
6. Saute for 1 minute.
7. Transfer to a platter and set aside.
8. Return the wok to medium heat.
9. Add the remaining 2 tablespoons vegetable oil.
10. When the oil is hot, add the eggs to the pan and stir until lightly scrambled.
11. Add the noodle mixture, chili sauce and Chinese sausages.
12. Add the shrimp and saute until they start to turn pink, about 1 minute.
13. Add the chives and toss until the shrimp are fully cooked, about 1 minute more.
14. Serves 4.
15. All recipes adapted from Fatty Crab.

vegetable oil, garlic, bean sprouts, kway, salt, soy sauce, tamarind, eggs, chili sauce, chinese sausages, shrimp, chives

Taken from cooking.nytimes.com/recipes/8609 (may not work)