Pad see ew

Pad see ew (also transliterated as phat si-io or pad siew, Thai: ผัดซีอิ๊ว, RTGS: phat si-io, pronounced [pʰàt sīːʔíw]) is a Chinese-influenced stir-fried noodle dish that is commonly eaten in Thailand.[1] It is also quite popular in Thai restaurants around the world.

Phat si-io

A plate of Phat si-io
Type	Noodle
Course	Lunch, dinner
Place of origin	Thailand
Region or state	Southeast Asia
Associated national cuisine	Thai
Main ingredients	Shahe fen, dark soy sauce, light soy sauce, garlic, Chinese broccoli, eggs, meat (commonly pork, beef, or seafood) or tofu.
Cookbook: Phat si-io   Media: Phat si-io

The name of the dish translates to "fried (with) soy sauce" and it is very similar to the char kway teow of Malaysia. Pad see ew is normally stir-fried dry and made with beef while, while another similar dish, rat na (in Thai) or lard na (in Laos), is served in a thickened sauce and generally has a lighter taste.[2][3]

Pad see ew is made with light soy sauce (si-io khao, similar to the regular soy sauce found in most non-Asian grocery stores; not to be confused with low sodium soy sauce), dark soy sauce (si-io dam, having a more syrupy consistency), garlic, broad rice noodles called kuaitiao sen yai in Thai (commonly abbreviated to just sen yai meaning "big strip"), Chinese broccoli, egg, and tofu or some form of thinly sliced meat – commonly pork, chicken, beef, shrimp, or mixed seafood.

Pad see ew is sometimes also called kuaitiao phat si-io, which reflects the general practice of using fresh[4] flat rice noodle as the main ingredient. However, thin rice noodles may also be used, for which it is called sen mi phat si-io. Egg noodles are also be used in Southern Thailand, for which it is called mi lueang phat si-io (mi lueang mean "yellow noodle").