Set out a scale and the equipment for Char kway teow. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh dry rice noodle, shrimp, peeled, pork tenderloin, egg, mung bean sprouts, fish sauce, tamari, garlic, thai chili, kosher salt, neutral oil. Char kway teow is cooked in Hawker as its own plate, not as a copy of a restaurant menu. Fry wide rice noodles over high heat with shrimp, pork, and egg until the edges char. Chopped pork stands in for lap cheong. Amounts are for 4 from foods this library can count.
