For the Chili Paste (note 1):
- 2 large Dried Red Chilies – soaked in a bowl of hot water, then squeezed and chopped (reserve the chili soaking water)
- 2 small Thai Jinda Dried Chilies (or Bird’s Eye Dried Red Chilies) – soaked in a bowl of hot water, then squeezed and chopped
- 1 large fresh Red Chili – chopped
- 1 – 8 fresh Thai Bird’s Eye Chilies (optional – or use any other small hot fresh red chilies) – chopped
- 2 small Asian Red Shallots (or substitute with 1/8 medium red onion) – peeled, chopped
- 1 TBLS Canola Oil (or vegetable oil), for cooking
For the Sauce:
- 2 TBLS Light Soy Sauce (Thai light soy sauce or other brand low sodium light soy sauce)
- ½ TBLS Kecap Manis (note 2)
- 1 TBLS Oyster Sauce
- ½ TSP ground White Pepper
- ¼ – ½ TSP White Sugar, to taste
For the Char Kway Teow:
- 6 Garlic cloves – roughly chopped
- 3 stalks Chinese Chives (also known as garlic chives, substitute with spring onion) – chopped into 1-inch pieces
- 1 cup Mung Bean Sprouts – rinsed, drained
- 350 grams / 12.5 ounces fresh Flat Wide Rice Noodles (note 3)
- 100 grams / 3.5 ounces peeled and deveined Jumbo Shrimp (or prawns – size 16/20 preferred)
- 50 grams / 1.75 ounces Fish Tofu (or sliced Asian fish cake from a block) – pat-dried, sliced diagonally in half
- 60 grams / 2 ounces (about 5–6 pieces) Fried Tofu Puffs (‘tau pok’) – halved
- 1 large Egg – lightly beaten in a bowl
- 3.5 TBLS Canola Oil