Char kway teow credited to Adam Liaw
Creator credited: Adam Liaw · SBS Food
Source date: 20 Jun 2026
A complete five-serving char kway teow recipe by Adam Liaw, published by SBS Food. The source documents a measured five-part sauce and scales the ingredients into individual high-heat wok batches.
Style and fit
Penang context stated by source · 5 servings · 35 min · Single-serve wok batches
Why choose this one
Choose this when cooking for a larger group but still wanting one-plate wok control. The recipe pre-portions all five servings, then repeats the same short protein, noodle, sauce, egg and vegetable sequence for each plate.
Ingredient evidence
Complete measured five-serving ingredient list on SBS Food for 1 kg fresh flat rice noodles, prawns, fishcake, lap cheong, garlic chives, bean sprouts, garlic, lard or vegetable oil, eggs and a measured sugar–fish sauce–oyster sauce–soy sauce–dark soy sauce mixture
Technique evidence
Complete four-instruction method that divides the ingredients into five single servings, fries each protein and noodle portion over high heat, adds sauce around the wok to caramelise, finishes with egg, chives and sprouts, then repeats for the remaining servings
What is not verified here
Wok Hei Lah! has not independently verified originality, testing or Penang authenticity. Sambal belacan is optional and remains a separate linked SBS recipe rather than part of this record. Adam Liaw and SBS Food are credited, and SBS media remains on the source site.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.