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Pad see ew (phat si-io or pad siew, Thai: ผัดซีอิ๊ว, RTGS: phat si-io, pronounced [pʰàt sīːʔíw]) is a stir-fried noodle dish that is commonly eaten in Thailand. The name of the dish translates to "fried with soy sauce". It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to China from where the noodle stir-frying technique was brought.Pad Si Ew - Ghin Khao AUD10.90.jpg, Thailand
 * 443x443px|alt=]]Pad see ew is sometimes also called kuaitiao phat si-io(Thai: ก๋วยเตี๋ยวผัดซีอิ๋ว, ), which reflects the general practice of using fresh flat rice noodles as the main ingredient. However, thin rice noodles may also be used, for which it is called sen mi phat si-io. Egg noodles are also used in Southern Thailand, for which it is called mi lueang phat si-io (mi lueang meaning "yellow noodle").

History and background
Variations of the dish can be found in other countries as well. It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow fun. It is also similar to rat na (in Thai) or lard na (in Laos). The difference is that pad see ew is normally stir-fried dry and made with beef, while the aforementioned dishes are served in a thickened sauce and generally have a lighter taste.

Pad See Ew, like many other Southeast Asian recipes, has its origins in China. The Teochew people migrated to Bangkok from Guangdong province in Southern China, bringing with them their noodle stir-frying technique. This technique was also brought by Chinese immigrants to Malaysia and Singapore, where it inspired the noodle dish char kway teow. Pad see ew, with its fat, flat noodles and soy sauce-based sauce, is similar to Cantonese chow fun. Pad see ew literally means "fried with soy sauce." While the dish originated in China, Thais adapted it to their local palate and made it a staple in Thai cuisine.

Ingredients

 * 2 tablespoons oil
 * 1 tablespoon chopped garlic
 * 1/2 cup pork (or chicken), thinly sliced and cut into bite-sized pieces
 * 1 cup rice noodle
 * 1 cup Chinese broccoli, cut into 2″ long pieces
 * 1 egg
 * 1 teaspoon Thai black soy sauce
 * 1 tablespoon white soy sauce
 * 1 1/2 teaspoon white sugar
 * 1/4 teaspoon white pepper powder

Preparation

 * 1) Mix the cornstarch, vegetable oil, and Thai black soy sauce into the flank steak until the beef is thoroughly coated. Place aside.
 * 2) The remaining ingredients for the dish should be combined in a small bowl with the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper. Stir well to combine.
 * 3) Evaluate that the fresh rice noodles you are using are at room temperature. When you are ready to stir-fry the dish, quickly rinse the noodles under hot tap water if they are really cold and stiff from refrigeration. You can prevent a large, homogeneous lump of noodles during stir-frying by taking this extra step. After rinsing, make sure to brush off any extra water before using the items.
 * 4) Make sure to get fresh wide rice noodles; these really make this meal stand out from other noodle recipes. Alternatively, you can prepare your own rice noodles at home using our recipe. Use dried rice noodles if neither of these alternatives works. If using dried rice noodles, be sure to follow the package guidelines and slightly undercook the noodles (al dente), as you will be re-cooking them in the wok. Noodles should be well drained before being combined with a spoonful of oil. They won't cling to the wok because of this.
 * 5) One tablespoon of oil should be spread equally around the wok's outer edge to coat it. Heat your wok over high heat until it barely begins to smoke. Return the beef to the marinade basin after searing it until it is 80% cooked through.
 * 6) Stir the garlic into the wok after adding a further tablespoon of oil. Add the Chinese broccoli right away, and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning). Next, spread the noodles around the wok. Continue to work quickly–your wok should be at the highest heat setting. Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds. Add the beef back to wok.
 * 7) To heat the empty side of the wok for 10 seconds, push the mixture to one side. Add the beaten eggs and a further tablespoon of oil to the wok. Wait for them to start cooking for 5 seconds. Break the eggs into smaller pieces and continue to scramble them for a short while.
 * 8) If your wok is still not sizzling at this point, your burner is probably not hot enough. If you wait, the heat will eventually "catch up." Stir-fry the ingredients just long enough for the noodles to heat through evenly without breaking. To prevent the noodles from sticking, make sure to scrape the wok's bottom using your wok spatula.
 * 9) You'll notice that the food sticks to the wok less rapidly as it warms up. However, you can add a little oil if necessary to make stir-frying simpler.
 * 10) Cook the noodles for an additional 1 to 2 minutes, stirring less often to allow the noodles to caramelize slightly and develop that restaurant-style flavor. Serve warm with homemade Chiu Chow Sauce or chili oil on the side.

Nutrition
Given that it is a highly well-rounded macro food that mostly consists of proteins from the meat, eggs, and noodles, Pad see ew is a very healthy dish. Up to 430 calories, 32 grams of protein, 15 grams of fat, and 52 grams of carbohydrates can be found in a typical serving of Pad see ew, therefore most of the calories in pad see ew come from carbohydrates in noodles. Rice noodles, which have higher calories than other types of noodles, are often used in this recipe. Vermicelli is another option for Pad see ew. It has 150 calories per 100 grams, as compared to 220 calories per 100 grams for regular noodles. By changing noodles can cut the number of calories from carbohydrates in Pad see ew more than 40%. By being willing to make this dish healthier, choosing less oil and sweet soy sauce is the key.

Outside Thailand
A stir-fried rice noodle dish from Maritime Southeast Asia with southern Chinese origins is called char kway teow which is the original version of Pad see ew. Char means "stir-fried" and kway teow means flat rice noodles in Hokkien and Teochew. It is made with flat rice noodles, known as kway teow, that are about 1 cm wide or (in the north of Malaysia) about 0.5 cm wide. Garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts are stir-fried with them over extremely high heat. The components fishcake and belachan are also typical. The cuisine was originally created and served to Chinese laborers in Southeast Asia who were born abroad, and it has grown immensely famous throughout the area since the late 20th century, especially in Malaysia and Singapore. On the other hand, because it is typically stir-fried in pork fat with crisp croutons of pork lard, the dish has also developed a reputation for being unhealthy in modern contexts due to its high saturated fat content.

Street vendors / Restaurants
Pad see ew is one of the most well-known foods in Thailand, you can find it in every a la carte restaurant inside market and department stores such as


 * Indy market
 * Greenway market
 * KubKao’KubPla
 * Imphirom