Char Kway Teow de Penang com camarão e macarrão de arroz credited to Rafael Avelino
Creator credited: Rafael Avelino · Comidas Asiáticas
Source date: 5 Nov 2026 source-local · 6 Nov 2026 MYT
A complete Portuguese-language four-serving char kway teow home adaptation credited to Rafael Avelino and published by Comidas Asiáticas. It uses prawns, eggs and fully cooked sprouts, and explicitly leaves dark soy and oyster sauce optional.
Style and fit
Penang-labelled home adaptation · provenance unverified · 4 servings · 25 min prep + 20 min cook · Brazilian adaptation without cockles, lard or lap cheong
Why choose this one
Choose this when comparing a Brazilian pantry adaptation with the collection’s hawker-style formulations. It omits cockles, lard and lap cheong, cooks the sprouts separately, and recommends smaller batches to preserve heat.
Ingredient evidence
Complete measured thirteen-item four-serving list documenting 400 g wide rice noodles, 300 g cleaned prawns, three eggs, 160 g bean sprouts, three garlic cloves, Chinese chives or scallions, neutral oil, optional chilli paste, light soy sauce, optional dark soy sauce, optional oyster sauce, sugar and water.
Technique evidence
Complete seven-step preparation and stir-fry method covering noodle preparation, mixing the sauce, fully cooking and draining the sprouts, batch-cooking the prawns, cooking garlic and eggs, high-heat frying of noodles with sauce and prawns in smaller batches if needed, then briefly finishing with the cooked sprouts and chives
What is not verified here
The source labels this as a Penang-inspired home recipe but also describes it as a simplified Brazilian adaptation. Wok Hei Lah! has not independently verified Penang provenance, originality, authenticity, testing, taste, nutrition or popularity. Dark soy sauce, oyster sauce and chilli paste are optional. Rafael Avelino and Comidas Asiáticas are credited, and all source media remains on the publisher website. The visible page date is 5 November 2026 in its local context; the supplied structured timestamp corresponds to 6 November 2026 in Malaysia.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.