Pad see ew
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|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, chicken, beef, or seafood) or tofu.|
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. It is also quite popular in Thai restaurants around the world.
The name of the dish translates to "fried (with) soy sauce" and it is very similar to the char kway teow of Singapore and Malaysia. pad see ew is normally stir fried dry 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.
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 flat rice noodle as the main ingredient. However, other types of noodles may also be used.
- "Soy Sauce Fried Noodles". realthairecipes.com. Retrieved 28 September 2014.
- "Pad See-Ew (ผัดซีอิ๊ว)". shesimmers.com. 3 June 2010.
- "Malaysian Char Kway Teow in Penang » Temple of Thai Food". Temple of Thai Food. Retrieved 28 September 2014.
- "Thai Soy Sauce Noodles – Pad Se Ew (ผัดซีอิ๊ว)". wordpress.com. 25 August 2013.
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