Pad See-Ew is a Chinese-influenced stir fried noodle dish that is commonly eaten in Thailand. It is also quite
popular in Thai restaurants around the world.
The name of the dish translates to "fried (with) soy sauce". Phat see-ew is normally stir fried dry while
another similar dish, rat na (in Thai) , is served in a thickened sauce and generally has a lighter taste.
Phat si io is made with dark soy sauce , light soy sauce , garlic, broad rice noodles, called kuai-tiao sen yai in
Thai (commonly abbreviated to just sen yai meaning "big strip"), Chinese broccoli, egg, and some form of
thinly sliced meat - commonly pork, chicken, beef, shrimp or mixed seafood.
Phat see-ew is sometimes also called kuai-tiao phat si-io, which reflects the general practice of using flat
rice noodle as the main ingredient. However, other types of noodles may also be used.
* 50 grams meat, thinly sliced
* 2 tablespoons light soy sauce
* 2 cloves garlic, chopped
* 150 grams fresh flat rice noodles
* 2 teaspoon dark soy sauce
* 200 grams chinese kale, cut into bite-sized pieces
* 1 medium egg, beaten
* 1 tablespoons oyster sauce
*. Heat oil in a pan, add an egg, stir to cooked
then add garlic and sliced meat. Stir until the garlic is fragrant, and the meat is nearly cooked.
*. Add the noodles and the remaining ingredients, and stir until blended and heated through.