Table of Contents
Phat Si-Io (Pad See Ew with Sen Mee)
Equipment
- Equipment:
- Wok or large nonstick skillet
- Mixing bowl (for soaking noodles)
- Strainer or colander (to drain noodles)
- Cooking spoon or spatula
- Sharp knife (for chopping garlic and slicing meat/vegetables)
- Cutting board
- Measuring spoons
Ingredients
- 100 g dried Wai Wai thin rice vermicelli noodles – soaked in water until soft
- 2 tbsp cooking oil
- 2 garlic cloves finely chopped
- 100 g pork thinly sliced (or substitute with chicken, tofu, or other protein)
- 2 eggs lightly beaten
- 100 g Chinese broccoli gai lan, sliced
- ½ tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp seasoning sauce
- 1.5 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp white pepper optional
Instructions
- Prepare the noodles: Soak the rice vermicelli in warm water for 10–15 minutes until soft. Drain and set aside.
- Stir-fry the garlic and protein: Heat oil in a wok over medium-high heat. Add garlic and cook until fragrant. Add pork and stir-fry until just cooked.
- Scramble the eggs: Push pork to the side. Add eggs to the pan, scramble, then combine with the meat.
- Add vegetables: Toss in the sliced Chinese broccoli and stir-fry for 1–2 minutes until slightly tender.
- Season the dish: Add the softened noodles. Pour in dark soy sauce, regular soy sauce, seasoning sauce, oyster sauce, sugar, and pepper. Stir well until evenly coated.
- Serve hot: Plate and enjoy immediately while hot and flavorful!
- Preparation Time:
- 15 minutes
- Cooking Time:
- 10 minutes
- Total Time:
- 25 minutes
- Serving Size:
- 2 servings
- Yield:
- 1 large stir-fry dish
- Cuisine:
- Thai
- Course:
- Main Course
- Nutrition Information:
- Calories: 420 per serving
- Fat: 16g
- Carbohydrates: 45g
- Protein: 24g
Notes
Nutrition
The name Phat Si-Io means “fried with soy sauce” in Thai, and it’s a dish deeply rooted in Thailand’s street food culture. It shares similarities with char kway teow from Malaysia and Singapore but has its own unique flavor built around sweet and salty soy sauce, high-heat stir-frying, and chewy rice noodles. While thick rice noodles are the classic base for this phat si-io recipe, thin rice noodles are also widely used in Thailand—though they’re less common outside the country.
If you’re a fan of bold, comforting flavors in a bowl, you’ll also enjoy some of our most popular noodle soups:
- Try our Slow Cooker Hamburger Potato Soup for a hearty, family-friendly meal.
Hi everyone and welcome back! In my previous post, I talked about the versatility of sen mee — those thin rice vermicelli noodles perfect for soups, salads, or quick stir-fries. Today, I’m excited to show you how to transform sen mee into one of Thailand’s most iconic noodle dishes: Pad See Ew, also known as phat si-io. This soy-sauce-based stir-fry is a street food classic that combines simplicity with deep, savory flavor.
According to Wikipedia, Pad see ew, sometimes spelled Phat si-io, is a Chinese-influenced stir-fried noodle dish widely enjoyed across Thailand and around the world. With its bold flavors and charred noodles, it’s a favorite in Thai street food culture — alongside other popular stir-fry dishes we’ll cover in future posts.
Before diving into the phat si-io recipe, let me share one of my favorite events in Canberra — the National Multicultural Festival. Held every February, this vibrant celebration brings together food, music, and culture from all corners of the globe. Since it began in 1996, I haven’t missed a single edition. For food lovers like me, it’s the perfect chance to taste authentic dishes — from Thai street food to Middle Eastern desserts — all without leaving the city!
These beautiful shots below were taken by my talented friend, Erna (aka Simply Cheecky), who truly captures the spirit of the event. If you ever visit Canberra, make sure the National Multicultural Festival is on your itinerary!
Now, back to the kitchen — let’s get cooking this flavorful phat si-io recipe that’s perfect for weeknight dinners or a weekend treat!
📝 Ingredients for Phat Si-Io Recipe
Here’s everything you need to make this flavorful Thai stir-fried noodle dish at home:
- 100g dried Wai Wai thin rice vermicelli noodles – soaked in water until soft
- 2 tbsp cooking oil – for stir-frying
- 2 garlic cloves, finely chopped
- 100g pork, thinly sliced (or substitute with chicken, tofu, or your preferred protein)
- 2 eggs – lightly beaten
- 100g Chinese broccoli (gai lan) – sliced
- ½ tbsp dark soy sauce – for that signature color and depth
- 1 tbsp soy sauce – adjust to taste
- 1 tbsp seasoning sauce – adds umami richness
- 1.5 tbsp oyster sauce – enhances the savory flavor
- 1 tsp sugar – balances the salty notes
- ½ tsp white pepper – optional but recommended for mild heat
💡 Tip: Prepare all ingredients in advance, as stir-frying happens quickly!
👩🍳 How to Make Phat Si-Io – Step-by-Step Instructions
Follow these easy steps to recreate an authentic phat si-io recipe in your kitchen:
- Prepare the noodles
Soak the dried rice vermicelli noodles in warm water for about 10–15 minutes until soft. Drain and set aside. - Stir-fry the garlic and protein
Heat the cooking oil in a large wok over medium-high heat. Add chopped garlic and sauté until fragrant. Add the sliced pork (or your chosen protein) and stir-fry until just cooked. - Scramble the eggs
Push the pork to one side of the pan. Crack the eggs into the empty space, scramble them lightly, then mix together with the meat. - Add vegetables
Toss in the sliced Chinese broccoli and stir-fry for 1–2 minutes until slightly tender but still crisp. - Season the dish
Add the softened vermicelli noodles and pour in dark soy sauce, soy sauce, seasoning sauce, oyster sauce, sugar, and white pepper. Stir well until everything is evenly coated and heated through. - Serve hot
Plate immediately and enjoy your homemade Pad See Ew with sen mee noodles—rich, savory, and full of umami!
🧠 FAQ – Phat Si-io (Pad See Ew) Recipe
❓ What’s the difference between Pad See Ew and Pad Thai?
Pad See Ew is stir-fried with dark soy sauce and typically includes Chinese broccoli and wide rice noodles, while Pad Thai is sweeter, made with tamarind sauce, peanuts, and thinner noodles.
❓ Can I use other types of noodles instead of sen mee?
Yes, while wide rice noodles (sen yai) are traditional, you can substitute with thin rice vermicelli, wheat noodles, or even gluten-free alternatives.
❓ What protein works best for Pad See Ew?
Common choices include pork, chicken, beef, shrimp, or tofu. You can easily adapt the recipe to vegetarian or vegan versions.
❓ Can I make Pad See Ew ahead of time?
You can prep the ingredients in advance, but for the best texture and flavor, stir-fry it fresh right before serving.
❓ Is Pad See Ew spicy?
Traditionally, Pad See Ew is not spicy. However, you can add chili flakes, fresh chilies, or a spicy sauce to customize the heat level.
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