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|Place of origin||Thailand|
|Region or state||Southeast Asia|
|Associated national cuisine||Thailand|
|Main ingredients||Shahe fen, dark soy sauce, light soy sauce, garlic, Chinese broccoli, eggs, meat (commonly pork, chicken or beef) or tofu or seafood|
Phat si-io (also transliterated as pad see ew, pad siew, or pad siu, Thai: ผัดซีอิ๊ว, 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. Phat si-io 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.
Phat si-io is made with dark soy sauce (si-io dam), light soy sauce (si-io khao), 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.
- "Phat Si Io". 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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