Char Kway Teow with Chili Paste

Ingredients: (Serves 2)
1 Packet Fresh Kway Teow (rice noodles)
1 handful of beansprouts
2 eggs (lightly whisked)
10 small prawns (peeled and deveined)
1 Chinese sausage (thinly sliced)
4 garlic cloves (peeled and roughly chopped)
1 or 2 sprigs spring onions/Chinese chives (cut into 1" length)
2 tbsp. cooking oil, plus 1 extra tablespoon

Chilli Paste:
50 g. dried red chilies (soaked in hot water, drain and roughly cut) - reserve soaking liquid (in case you need it when blending)
3 fresh red chilies (roughly chopped)
3 shallots (peeled and roughly chopped)
2 tsp. salt
4 tbsp. cooking oil

Stir-fry Sauce: (mix together in a small bowl and set aside for later use)
2 tbsp. light soy sauce
1 tbsp. oyster sauce
2 tsp. fish sauce
1 tsp. dark sweet soy sauce
1 tsp. sugar
1/4 tsp. ground black pepper

Methods:

1. Blend all the ingredients for the chilli paste with a hand blender.  Add 1 tablespoon of dried chilies soaking liquid to ease blending.
2. Heat 4 tablespoon cooking oil in a medium heated wok.  Add the chili paste and cook, stirring, for about 5 minutes.  Transfer the chili paste to a jar.
3. Heat 1 tbsp. cooking oil in a large frying pan.  Add the eggs and use the frying spatula to break the eggs into smaller pieces.  Once cooked, remove the eggs into a bowl and set aside for later use.  I prefer frying the eggs separately.
4. In the same wok, add 2 tbsp. cooking oil, and once the oil is hot, add garlic and saute until fragrant.  Then add the Chinese sausage and stir-fry for another few seconds, then add prawns and stir-fry until almost cooked.  Then add 2 heaped teaspoons (or to taste according to your preference) of the chili paste.  Toss to combine.  
5. Now add the kway teow and the stir-fry sauce.  Stir-fry until well combined.  Then toss through the beansprouts and spring onions/Chinese chives.  Remove from heat and serve.

Notes:  

1. Fish cake is another ingredients normally used for frying kway teow.
2. This chilli paste is more than you need for this recipe.  Store it in the fridge for up to a month.  You can use it for other cooking purposes.

This recipe is adapted from 'Marion's Kitchen' with very slight amendment to suit my cooking preference.