Entree: Thailand – Central Thailand – ผัดซีอิ๊ว ➤ Phat Si Iew (Thai stir-fried wide rice noodles with dark soy sauce, Chinese broccoli, egg and protein)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fresh wide rice noodles (sen yai), gently separated
- 8 oz (225 g) boneless pork loin or chicken thigh, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 2 large eggs
- 8 oz (225 g) Chinese broccoli (gai lan), trimmed and cut into 2-inch (5.08 cm) pieces (stems separated from leaves)
- 3 tbsp (45 ml) dark soy sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1/4 tsp (1 g) ground white pepper
- 2 scallions (green onions), cut into 1-inch (2.54 cm) pieces
- 1 lime, cut into wedges (optional, for serving)

Show original ingredient measurements

- 12 oz (340 g) fresh wide rice noodles (sen yai), gently separated
- 8 oz (225 g) boneless pork loin or chicken thigh, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 2 large eggs
- 8 oz (225 g) Chinese broccoli (gai lan), trimmed and cut into 2-inch pieces (stems separated from leaves)
- 3 tbsp (45 ml) dark soy sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1/4 tsp (1 g) ground white pepper
- 2 scallions (green onions), cut into 1-inch pieces
- 1 lime, cut into wedges (optional, for serving)

Instructions

1. If using dried or stuck-together noodles, loosen them in warm water until pliable, then drain. Mix dark soy, light soy, oyster sauce and sugar in a small bowl; set aside.
2. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) oil, then add the sliced pork (or chicken) and stir-fry until just cooked through; transfer to a plate.
3. Add another 1 tbsp (15 ml) oil to the wok, add the garlic and stir 15–30 seconds until fragrant. Push garlic to the side, add eggs and scramble briefly until just set.
4. Add the remaining 1 tbsp (15 ml) oil, then add noodles and pour the sauce mixture over them. Toss quickly to coat, then add the Chinese broccoli stems and continue to stir-fry, pressing noodles against the wok surface to develop slight char.
5. Return the cooked pork to the wok, add the broccoli leaves and scallions, and stir-fry 1–2 minutes until vegetables are tender-crisp and noodles are evenly colored and slightly charred.
6. Sprinkle with white pepper, taste and adjust with extra soy or a squeeze of lime if desired. Serve immediately.