Method:

1. Heat the peanut oil in a wok or frying pan over medium heat.

2. Saute the shallots, garlic, shrimp paste, sugar, and chili paste (if using) until fragrant.

3. Turn up the heat and add the pork slices. Drizzle with a little soy sauce. Stir fry for a minute or just until the pork is no longer pink.

4. Add the shrimps and chives. Continue stir-frying for another minute.

5. Throw in the rice noodles. Drizzle in more soy sauce. Stir fry until the noodles are heated through.

6. Lastly, add the bean sprouts and eggs. Stir fry just until the eggs are set and the sprouts are slightly wilted.

7. Taste and add more soy sauce, if needed.

8. Divide the char kway teow between two plates or shallow bowls and serve at once.