Malaysian Char Kway Teow

This recipe was inspired by my girl Ai Ping @curiousnut. Her recipes are awesome. Check her out. There are many different variations, but this recipe sticks to the traditional Malaysian favorite street food. Easy and full of delicious flavor. My own adaptation below...
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Serves 4
Prep: 10 minutes
Cook time: 15 minutes

Ingredients: 
2 tablespoons avocado oil
5 large garlic cloves, finely minced
2 Chinese sausage links (lap cheong- can be found in Asian grocery stores), sliced diagonally
16 large shrimp, peeled and deveined (shells can be saved for shrimp stock) 
1 1/2 cups bean sprouts, soaked in cold water to help crisp
1 pound fresh rice noodles (fresh is ideal, but you can use dried rice noodles in a pinch), completely loosened - no clumps
2 eggs
1 cup Chinese chives, cut into 2 inch lengths

for the sauce:
2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1/2 teaspoon fish sauce
1 teaspoon coconut sugar
1 tablespoon sambal oelek 

what to do: combine all sauce ingredients in a small bowl until ready to use.

what to do for the rest: Heat a wok or large frying pan with 2 Tablespoons oil and add the minced garlic and do a quick stir. Add the shrimp and sausage into the wok, stirring until the shrimp start to color. Add the bean sprouts into the wok. Add the rice noodles. Add the sauce and stir to coat the noodles. Push the mixture to one side. Crack the eggs in the wok and stir to break the yolk. Flip the noodles and cover the egg. Once the egg sets after about 15 seconds, stir to combine all ingredients. Add Chinese chives. Give  the noodles another quick stir. Serve immediately. Garnish with more Chinese chives and bean sprouts. 

*note- the servings can also be made in individual batches, the traditional Char Kway Teow method- working quickly and repeating the same sequence for each batch.