Originally published at: http://blog.2keto.com/recipe/char-kway-teow/
Char kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, and Indonesia. It is made from kway teow which are 1 cm wide rice noodles, stir-fried over very high heat with light and dark soy sauce, chilli, whole prawns and other seafood, bean sprouts and chopped Chinese vegetables. The dish is commonly…
Char kway teow
dudes
(Dudes)
#1
Jacquie
(Jacquie)
#2
This looks and sounds amazing! 
If the erythritol is necessary, I’ll have to wait until next month as I’m doing the Sweet Free challenge (no AS’s) for this month.
richard
(Richard Morris)
#3
It’s not necessary. The traditional recipe uses palm sugar.
The Thai have a culinary concept called “Yum” which was explained to me as an ideal balance of Sweet, Sour, Salty, Spicy flavours. This is not a thai dish but I understand the SE asian culinary traditions have a similar principle.
The Erythritol is just there to balance the sour of the fish sauce, the spicy chilli’s, the salty soy sauce.