1. Prepare the Ingredients:

   • If using dried flat rice noodles, soak them in warm water for 20-30 minutes until soft. Drain and set aside.
   • Peel and devein the prawns. Slice the Chinese sausage and chop the chives into 2-inch pieces. Mince the garlic.

2. Make the Sauce:
   In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and chili paste or sambal (if using). Set this sauce mixture aside.

3. Stir-Fry the Ingredients:

   • Heat a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of vegetable oil.
   • Add the garlic and sliced Chinese sausage to the wok. Stir-fry for about 1-2 minutes until fragrant.
   • Push the sausage and garlic to one side and add the prawns. Stir-fry until they turn pink, about 2-3 minutes.

4. Add the Eggs:

   • Push the cooked ingredients to one side of the wok and crack the eggs into the empty space. Scramble them quickly and let them cook for about 1 minute until set but still soft.

5. Stir-Fry the Noodles:

   • Add the rice noodles to the wok along with the sauce mixture. Toss everything together using chopsticks or a spatula, ensuring the noodles are evenly coated with the sauce.
   • Add the bean sprouts and chives and stir-fry for an additional 2-3 minutes, allowing the noodles to caramelize slightly and absorb the flavors.

6. Finish and Serve:

   • Once the noodles are evenly coated and the bean sprouts are slightly tender but still crunchy, remove the wok from the heat.
   • Serve the Char Kway Teow hot, garnished with extra chili slices or fried shallots if desired. Squeeze a little lime juice over the dish before eating for a refreshing tang.

Tips for Perfect Char Kway Teow:

• Wok Hei: The key to the smoky flavor of Char Kway Teow is stir-frying over high heat in a wok. This requires a well-seasoned wok or a heavy frying pan. Stir-fry in batches if necessary to avoid overcrowding.
• Fresh Noodles: Fresh rice noodles are ideal for this dish as they retain a chewy texture and soak up the sauce better than dried noodles.
• Soy Sauce: Dark soy sauce gives the dish its signature deep color and umami flavor, while light soy sauce adds saltiness. Adjust to your taste.
• Additions: You can also add other ingredients like tofu, squid, or fish cake for extra flavor and texture.