Pad see-ew or pad si-io, phat si-io, pad si ewe is a dish made with wide rice noodles called kuaitiao sen yai in Thai.
A stir fried dish, meaning the noodles are fried at high heat in a wok with light soy sauce (‘si-io khao’, similar to regular soy sauce), dark soy sauce (“si-io dam”, thicker consistency), and other ingredients.
The name of the dish translates to “fried with soy sauce.”
The dish is sometimes also called kuaitiao phat si-io, indicating fresh flat rice noodles as the main ingredient.
However, thin rice noodles, called sen mi phat si-io, can also be used.
Egg noodles are sometimes used in southern Thailand, called mi lueang phat si-io (mi lueang means “yellow noodle”).
Typically, additional ingredients with the noodles are: garlic, Chinese broccoli, eggs, thinly sliced meat, usually pork, chicken, or beef, or shrimp or mixed seafood or tofu in the vegetarian version.
During our trip to Thailand in November 2024, we tried them several times; those in the main photo are seafood-based, from the restaurant La Medusa in Ao Nang, others below are with chicken, from the restaurant Radhuni.
Another classic Thai dish with flat rice noodles:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Thai
- Seasonality: All seasons
Ingredients
- 450 g fresh kuaitiao sen yai noodles (or 250 g dry)
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 2 teaspoons light soy sauce (si-io khao)
- 1 tablespoon dark soy sauce (si-io dam)
- 1 teaspoon fish sauce
- 2 cloves garlic (thinly sliced)
- 2 eggs
- 300 g Chinese broccoli (cut into 2-inch pieces)
- as needed vegetable oil
- as needed white pepper
- 250 g meat or seafood or tofu
Tools
- 1 wok
Steps
Combine oyster sauce, sugar, soy sauces, fish sauce, and white pepper in a small bowl. Stir well to combine.
If using dry rice noodles, follow package instructions and ensure to lightly cook noodles (al dente) before cooking again in the wok.
Heat the wok on high until it starts smoking and spread 1 tablespoon of oil evenly around the perimeter of the wok to coat it.Brown the beef or fish or tofu and transfer it to the marinade bowl.
Add another tablespoon of oil to the wok and the garlic. Immediately add the Chinese broccoli and stir-fry for 20 seconds.
Then add the noodles to the wok. The wok should be set to the highest temperature.Pour the sauce mixture over the noodles and gently mix everything with the wok spatula using a scooping motion for about 20 seconds.
Add the meat (or other).
Push the mixture to one side to heat the empty side of the wok for 10 seconds. Add another tablespoon of oil to the wok and add the beaten eggs. Wait 5 seconds for them to start cooking. Scramble the eggs for a few more seconds, breaking them into smaller pieces.
Stir-fry the mixture enough to warm the noodles evenly, but do not break them into small pieces. Be sure to use the wok spatula to scrape the bottom of the wok so the noodles do not stick.
As the wok heats up, you’ll notice the food will stick less easily! But if necessary, you can add a bit of oil to ease the stir-frying.
Continue cooking, stirring less frequently (so the noodles caramelize slightly, creating that restaurant-style flavor) for another 1 or 2 minutes, or until the noodles are completely warmed through.Serve hot.
FAQ (Questions and Answers)
What are the versions of Pad see ew in other countries?
Pad see ew is very similar to char kway teow from Malaysia and Singapore and Cantonese chow fun.
Instead of mung bean sprouts and scallions in chow fun, pad see ew requires eggs and Chinese broccoli.
It is also similar to rat na (in Thai) or lard na (in Laos).
The difference is that pad see ew is normally stir-fried dry and often made with beef, while the other dishes are served in a thick sauce and generally have a lighter flavor.Pad see ew is very similar to char kway teow from Malaysia and Singapore and Cantonese chow fun.
Instead of mung bean sprouts and scallions in chow fun, pad see ew requires eggs and Chinese broccoli.
It is also similar to rat na (in Thai) or lard na (in Laos).
The difference is that pad see ew is normally stir-fried dry and often made with beef, while the other dishes are served in a thick sauce and generally have a lighter flavor.
