Entree: Thailand – Bangkok Street Food – ผัดซีอิ๊ว ➤ Phat si ew (Stir-fried wide rice noodles with soy sauce, Chinese broccoli, egg, and sliced protein common to Bangkok street stalls)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 12 oz (340 g) fresh wide rice noodles (sen yai), separated if stuck
- 1 lb (454 g) boneless, skinless chicken thighs, thinly sliced (or pork, beef, or firm tofu)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 9 g)
- 8 oz (225 g) Chinese broccoli (gai lan), trimmed and cut into 2-inch (5 cm) pieces
- 2 large eggs (approx. 100 g total)
- 3 tbsp (45 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) sugar
- 1/4 tsp (1 g) white pepper (optional)
- 1 tbsp (15 ml) fish sauce (optional, for saltiness)
- Lime wedges for serving
- Fresh chilies in vinegar or sliced fresh chilies (optional) for serving

Instructions

1. If noodles are refrigerated, loosen them by gently separating with your hands and briefly blanch in hot water (20–30 seconds) to make them pliable, then drain and set aside. Mix dark soy, light soy, oyster sauce, sugar, and fish sauce (if using) in a small bowl.
2. Heat 1 tbsp oil in a large wok or heavy skillet over high heat until shimmering. Add the sliced chicken and stir-fry until just cooked through, about 3–4 minutes. Remove and set aside.
3. Add remaining 2 tbsp oil to the wok. Add minced garlic and stir until fragrant, about 15–20 seconds. Push garlic to the side, crack in the eggs, and scramble lightly until just set.
4. Add the Chinese broccoli and stir-fry 1–2 minutes until it begins to tenderize but remains bright green. Return the cooked chicken to the wok.
5. Add the noodles and pour the sauce over everything. Toss vigorously over high heat to coat and to let the dark soy caramelize slightly and color the noodles—cook 2–3 minutes until noodles are heated through and slightly charred in spots. Add white pepper and adjust seasoning with additional light soy or fish sauce if needed.
6. Transfer to plates and serve immediately with lime wedges and chilies in vinegar on the side.