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 A plate of pad see ew | |
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| Type | Noodle |
| Course | Main |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associatedcuisine | Thai |
| Serving temperature | Hot |
| Main ingredients | Shahe fen, dark soy sauce, light soy sauce, garlic,gai lan (Chinese broccoli),eggs, meat (commonlypork,seafood, orchicken), or tofu |
Pad see ew (phat si-io orpad siew,Thai:ผัดซีอิ๊ว,RTGS: phat si-io,pronounced[pʰàtsīːʔíw]) is a stir-friednoodle dish that is commonly eaten inThailand.[1] It can be found easily among street food vendors and is also common in Thai restaurants around the world. The origins of the dish can be traced to China, from where the noodle stir-frying technique was brought.[2]
The dish is prepared in a wok, which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect. The dish may look a little burnt, but the charred, smoky flavor is the defining feature of the dish.[3]
The name of the dish translates to "fried with soy sauce". Variations of the dish can be found in other countries as well. It is very similar to thechar kway teow ofMalaysia and Singapore and to Cantonesechow fun.[2] It is also similar torat na. The difference is thatpad see ew is normally stir-fried dry and made with beef, while the aforementioned dishes are served in athickened sauce and generally have a lighter taste.[4][5]
Pad see ew is made withlight soy sauce (''si-io khao'', similar to the regular soy sauce),dark soy sauce (si-io dam, having a more syrupy consistency), garlic,broad rice noodles calledkuaitiao sen yai in Thai,gailan (Chinese broccoli), egg, and tofu or some form of thinly sliced meat – commonly pork, chicken, beef, shrimp, or mixed seafood. It is generally garnished with ground white pepper.
Pad see ew is sometimes also calledkuaitiao phat si-io, which reflects the general practice of using fresh[6] flat rice noodles as the main ingredient. However,thin rice noodles may also be used, for which it is calledsen mi phat si-io. Egg noodles are also used inSouthern Thailand, for which it is calledmi lueang phat si-io (mi lueang meaning 'yellow noodle').
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