phat si-io recipe | ผัดซีอิ๊ว

Sen Mee Pad See Ew | ผัดซีอิ๊ว

phat si-io recipe (also spelled Pad See Ew) is one of Thailand’s most beloved stir-fried noodle dishes, offering a perfect balance of savory, sweet, and umami-rich flavors. Sen Mee Pad See Ew is a variation that uses thin rice vermicelli noodles (sen mee) instead of the traditional wide flat noodles (sen yai), making it lighter and quicker to prepare.

This Phat Si-Io recipe is simple, delicious, and perfect for a quick weekday dinner or an impressive weekend Thai feast. With caramelized soy sauce, tender meat, and fresh vegetables, it’s a taste of Thailand in every bite!

A three-layer chocolate cake with glossy chocolate ganache dripping down the sides, sitting on a white plate. A large slice is missing, revealing the rich, moist interior. A fork and chocolate shavings are nearby on a wooden table.

Ingredients

200g rice vermicelli (Sen Mee)
200g chicken breast or pork, thinly sliced
2 cloves garlic, minced
2 eggs
1 cup Chinese broccoli (gai lan) or regular broccoli, chopped
2 tbsp vegetable oil

Condiments

2 tbsp dark soy sauce (for color and caramel flavor)
1 tbsp light soy sauce
1 tsp oyster sauce
1/2 tsp sugar
1/2 tsp white pepper
1 tsp fish sauce (optional, for depth)
Chili flakes or pickled chili vinegar (optional, to serve)

Method

Soak rice vermicelli in warm water for 5–10 minutes until soft. Drain well.
Heat a wok or large pan over high heat. Add 1 tbsp oil and stir-fry the garlic until fragrant (about 10 seconds).
Add sliced chicken or pork. Stir-fry until just cooked through (2–3 minutes).
Push the meat to one side of the pan. Crack in the eggs and scramble gently until just set.
Add the softened vermicelli noodles to the pan. Pour in the sauces: dark soy, light soy, oyster sauce, sugar, and pepper. Stir-fry everything together until well combined and noodles begin to caramelize slightly.
Add broccoli and toss for another minute, just until tender-crisp. Add a dash of fish sauce if using.
Serve hot with optional chili flakes or pickled chili vinegar for extra flavor.

Tip: For authentic charred flavor, let the noodles sit briefly in the hot pan before tossing. This caramelizes the soy sauce and brings out the classic “wok hei” taste.

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