Description
Phat Si-io, also known as Pad See Ew, is a classic Thai street food dish that offers a perfect balance of savory and sweet flavors. This stir-fried noodle dish features wide rice noodles cooked with dark soy sauce, light soy sauce, Chinese broccoli (gai lan), scrambled eggs, and your choice of protein—commonly pork, chicken, or tofu. The dish is quick to make and provides a hearty, satisfying meal that captures the essence of Thai cuisine. Whether you’re a fan of Asian stir-fries or exploring Thai dishes, Phat Si-io is an easy and flavorful recipe to add to your kitchen repertoire.
Ingredients
Scale
- 400 grams wide rice noodles (sen yai), fresh or dried
- 200 grams chicken, pork, beef, shrimp, or tofu (thinly sliced or cubed)
- 1 bunch Chinese broccoli (gai lan), cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil (or peanut oil for extra flavor)
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce (use mushroom-based oyster sauce for vegetarian/vegan option)
- 1 tablespoon sugar (preferably palm sugar)
- 2 cloves garlic, finely chopped
- Pinch of white pepper
- Optional garnishes: Lime wedges, chili flakes, and cilantro
Instructions
- Prepare the noodles:
If using fresh noodles, gently separate them by hand. If using dried rice noodles, soak them in warm water for 30 minutes or follow the package instructions to cook them until tender. Drain the noodles and set aside. - Prepare the vegetables and protein:
Cut the Chinese broccoli into bite-sized pieces, separating the stems and leaves (stems take longer to cook). If using meat, slice thinly for faster cooking. If using tofu, press to remove excess moisture and cut into cubes. - Prepare the sauce:
In a small bowl, mix the dark soy sauce, light soy sauce, oyster sauce, and sugar until the sugar dissolves. Set the sauce aside. - Heat the oil and garlic:
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic. - Cook the protein:
Add the sliced meat or tofu to the wok and stir-fry for 3-4 minutes until fully cooked. Remove the protein from the wok and set it aside. - Cook the eggs:
In the same wok, scramble the eggs until just set. Move the eggs to the side of the pan. - Add noodles and vegetables:
Add the rice noodles and Chinese broccoli stems (if using) to the wok. Pour the prepared sauce over the noodles. Stir-fry everything together for about 3-4 minutes, making sure the noodles are evenly coated with the sauce. - Combine everything:
Add the cooked protein, Chinese broccoli leaves, and a pinch of white pepper. Stir-fry for another 2 minutes until the leaves wilt and the noodles start to caramelize slightly on the bottom. - Serve and garnish:
Transfer the Phat Si-io to a serving plate. Garnish with lime wedges, chili flakes, and fresh cilantro, if desired. Serve immediately and enjoy!
Notes
Vegetable Substitutes: If Chinese broccoli is unavailable, you can substitute it with regular broccoli, broccolini, or kale.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg