AI-generated photo.
Malaysian · Iconic · Malaysia
Char kway teow
Also called char kway teow
Char kway teow, a dish from Malaysia.
Pai editors’ mark 4 / 5
Plan, list, and collections
Char kway teow is cooked in Malaysia as its own dish. Stir-fry the noodles over the highest heat with shrimp and egg so they char at the edges. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
58
Health score
Balanced
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 24%
- Carbs 50%
- Fat 27%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 26 g of protein in the serving.
Watch · Low sodium
About 945 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry rice noodle228 kcal
- Egg72 kcal
- Shrimp, peeled68 kcal
- Neutral oil62 kcal
- Mung bean sprouts12 kcal
- Garlic4 kcal
Glycemic load
Estimated glycemic load for this count: 41. The bands come from the ingredient table.
Portion
One serving, as written, is about 450 kcal.
Allergens. Egg, Gluten, Shellfish, Soy, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 338 kcal after the change.
Use half the soy sauce and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of firm tofu.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 450 kcal | 23% |
| Protein | 26 g | 52% |
| Carbohydrate | 54.8 g | 20% |
| Fiber | 1.9 g | 7% |
| Total sugars | 2 g | 4% |
| Fat | 13 g | 17% |
| Saturated fat | 2.9 g | 14% |
| Cholesterol | 308 mg | 103% |
| Sodium | 945 mg | 41% |
| Potassium | 317 mg | 7% |
| Calcium | 110 mg | 8% |
| Iron | 2.3 mg | 13% |
| Magnesium | 47 mg | 11% |
| Zinc | 2.2 mg | 20% |
| Vitamin A | 85 mcg | 9% |
| Vitamin C | 6.4 mg | 7% |
| Vitamin D · estimate | 2.8 mcg | 14% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 26 mcg | 22% |
| Thiamin (B1) | 0.1 mg | 7% |
| Riboflavin (B2) | 0.3 mg | 23% |
| Niacin (B3) · estimate | 5.1 mg | 32% |
| Vitamin B6 · estimate | 0.5 mg | 29% |
| Folate | 51 mcg | 13% |
| Vitamin B12 | 1.4 mcg | 56% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Sodium is on the higher side. The swaps below pull it down.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
- Shellfish should be fully cooked. This is an allergen for many people.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet or wok
- Scale
- Spatula
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Dry rice noodle8 oz250 g
Shrimp, peeled12 oz360 g
Egg4 eggs200 g
Mung bean sprouts1.5 cups160 g
Garlic4 cloves12 g
Soy sauce1.5 tbsp20.87 ml
Chili flakes1 tsp2 g
Neutral oil2 tbsp30.77 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the soy sauce and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of firm tofu.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Heat a wok until it is very hot and have every ingredient within reach. For Char kway teow, start here: stir-fry the noodles over the highest heat with shrimp and egg so they char at the edges.
AI-generated photo.
2Stir-fry the noodles over the highest heat with shrimp and egg so they char at the edges.
Cook 12 min
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3Take it off while the vegetables are still bright. Stop when this is true of Char kway teow: Stir-fry the noodles over the highest heat with shrimp and egg so they char at the edges.
AI-generated photo.
4Tip it onto a warm plate immediately. Char kway teow is eaten in Malaysia as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Char kway teow is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Char kway teow looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Char kway teow spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Char kway teow, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Char kway teow is cooked by stir-fry in Malaysia. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook seafood until it is done through. This is a common cooking fish or shellfish, not a high-mercury choice.
Allergens in the required list: Egg, Gluten, Shellfish, Soy, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.