If Char Kway Teow is Penang’s smoky wok-fired superstar and Asam Laksa its bold, tangy icon, then Koay Teow Th’ng is the quiet soul of Penang street food. A bowl of silky flat rice noodles (koay teow) served in clear, flavorful broth, it is the comfort food locals turn to when they want something warm, light, and soothing.

If you’re visiting Penang and eager to taste the local favourite away from the crowds, join our  Street Bite Tours   for a guided motorbike ride to the true family-run stalls. Scroll down for a home-style recipe, or  book your experience nowto taste the best in Penang.  Book here!

The Essence of Koay Teow Th'ng

Koay Teow Th’ng is one of the dishes travellers discover when exploring Penang beyond the usual tourist spots. Often enjoyed by locals as a comforting everyday meal, this simple noodle soup is best experienced at small neighbourhood stalls rather than restaurants.Koay Teow Th’ng is one of the dishes travellers discover when exploring Penang beyond the usual tourist spots. Often enjoyed by locals as a comforting everyday meal, this simple noodle soup is best experienced at small neighbourhood stalls rather than restaurants.

A Dish with History

Koay teow th'ng traces its origins back to the Teochew Chinese community, who brought their culinary traditions to Penang. Originally a simple, nourishing dish, it was designed to be both affordable and filling. Over time, Penang’s hawkers have refined their recipes, creating the delicate and flavorful version we know today.

A Taste of Tradition

The broth is usually simmered for hours with chicken or pork bones, dried flounder, and aromatic herbs. The noodles are paired with delicate slices of meat, fish balls, or pork offal, topped with fresh lettuce, spring onions, and sometimes a spoonful of crispy fried garlic oil. Some hawkers add a side of duck meat for extra richness.

Why It’s Special?

Every bowl tells a story. Recipes are often passed down from generation to generation, and subtle differences — the depth of the broth, the springiness of the fish balls, or the aroma of garlic oil — make each stall’s version unique.

Where to eat the best Koay Teow Th’ng in Penang?

When you are in Penang, we can guide you to some truly authentic Koay Teow Th’ng stalls — the kind locals guard like secrets, far away from the tourist routes. Until then, if you’re already dreaming of the broth and noodles, you can experiment with the home-style recipe we’ve included below. Meanwhile, feel free to explore our food experiences and book in advance — and if your plans change, you can cancel at no cost.

Penang Koay Teow Th’ng  Quick Recipe (Home Version)

Ingredients

• Flat rice noodles (koay teow) – 200g
• Chicken or pork bones – 500g
• 1 dried flounder (optional, for authentic flavor)
• 3 cloves garlic, smashed
• 5–6 white peppercorns
• 200g chicken or pork slices (blanched)
• 6–8 fish balls
• Lettuce leaves, shredded
• Spring onion, chopped
• 2 tbsp garlic oil (fried garlic + oil)
• Light soy sauce & salt, to taste

Method

1. Simmer bones, dried flounder, garlic, and peppercorns in 1.5L water for 2–3 hours. Strain broth.
2. Blanch noodles briefly, then divide into bowls.
3. Add chicken/pork slices and fish balls.
4. Pour hot broth over noodles.
5. Garnish with lettuce, spring onion, and a spoonful of garlic oil.

Serve piping hot — the Penang way!

While you could try making it at home, no recipe can fully replicate the balance and depth of flavor created by Penang’s master hawkers. That’s why food lovers travel here: to sit at a street-side stall, surrounded by locals, and savor this comforting classic just as it has been enjoyed for decades.

This article is part of Street Bite Tours’ food culture journal. It’s written to help travellers understand what they encounter while exploring Penang, rather than to provide a step-by-step cooking guide.

Support local hawkers and taste this dish the authentic way — book your tour here. Free cancellation if your plans change.