Phat Si-io Recipe: Thai Stir-Fry Noodles
Phat Si-io is a delicious and easy-to-make Thai stir-fry noodle dish that brings the flavors of Thailand to your home kitchen. Made with flat rice noodles, a savory soy-based sauce, and your choice of protein (chicken, beef, or tofu), this dish offers a perfect balance of sweet, salty, and savory flavors. It’s a quick meal idea, perfect for busy weeknights or when you're craving something flavorful yet simple to prepare.
Equipment
- Wok or large frying pan
- Wooden Spoon or Spatula (for stirring)
- Knife for chopping ingredients
- Chopping board
- Serving plates or bowls
Ingredients
- For the stir-fry:
- 8 oz 225 g flat rice noodles (pad see ew noodles)
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1/2 lb 225 g chicken breast (or beef, shrimp, or tofu), thinly sliced
- 2 eggs lightly beaten
- 2 cups broccoli florets or other vegetables of choice
- 1/4 cup soy sauce preferably dark soy sauce for richer flavor
- 2 tbsp oyster sauce
- 1 tbsp fish sauce optional
- 1 tbsp sugar
- 1 tsp white vinegar
- 1/2 tsp black pepper
- Fresh cilantro optional, for garnish
- Lime wedges for serving
Instructions
- Prepare the noodles: Cook the flat rice noodles according to package instructions, usually boiling them for 3-4 minutes, until they are al dente. Drain and set aside.
- Prepare the sauce: In a small bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, vinegar, and black pepper. Set aside.
- Cook the protein: Heat 1 tbsp of vegetable oil in a wok or large frying pan over medium-high heat. Add your choice of sliced chicken, beef, or tofu and cook until browned and cooked through, about 5-7 minutes. Remove from the wok and set aside.
- Stir-fry the garlic and vegetables: In the same wok, add a bit more oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli (or any other vegetables you’re using) and stir-fry for 2-3 minutes until tender but still crisp.
- Scramble the eggs: Push the vegetables to one side of the wok. Add the beaten eggs to the empty side and scramble them until fully cooked, about 2 minutes.
- Combine everything: Add the cooked noodles and the prepared sauce to the wok. Toss everything together, ensuring the noodles are well coated with the sauce and that the vegetables and egg are evenly distributed.
- Add the protein back: Return the cooked protein to the wok, and stir everything together. Cook for an additional 2-3 minutes to heat everything through.
- Serve: Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your homemade Phat Si-io!
Notes
Noodles: Use flat rice noodles or substitute with regular rice noodles or spaghetti.
Protein: You can swap chicken for beef, shrimp, tofu, or pork.
Spice: Add chili peppers or chili flakes for a spicy kick.
Veggies: Customize with bell peppers, carrots, or mushrooms.
Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently.
