Phat Si Ew ผัดซีอิ๊ว, Thai Fried Rice Noodle With Soy

Phat si ew (豉油 is soy sauce in Chinese) or "fry with soy" is a very close relative of raat naa muu which I posted awhile back. Yet another dish of Chinese origin but it's on all Thai restaurants menus. Very few ingredients are needed for this dish but you do need to have a stove that generates enough heats because "wok hei" or breath of the wok is the key here. Make them in batches or follow my method that works very well. A very satisfying one dish meal that you can whip up in minutes. Do substitute pork with chicken or prawns if you are a not a pork eater.

P.S make sure you get the rice noodles that have not been refrigerated as that will make the noodles hard and brittle, unless you like eating noodle pieces!!

serves 3 as a one dish meal

you'll need;

500g of fresh hor fun, mixed with a dash of soy

150g of pork fillet or chicken, marinated with dash of soy, oyster sauce and pepper

3 eggs

150g of kailan, sliced at an angle

2 cloves of garlic, chopped

2 tbs of light soy

2 tbs of dark soy

pinch of sugar

* cook in small batches for best result

In a smoking hot wok, char noodles mixed with soy with a little oil for a minute, carefully move the noodles around to char the other side. Don't be tempted to move them too much or you'll break them into pieces. Set aside.

Heat the wok again and fry the meat pieces and garlic with a little oil til lightly browned.

Push the meat to one side and when the wok is hot again, add a little more oil and crack in the egg. Let the egg set a little before lightly scrambling it.

Add the kailan and fry for 2 minutes then return the charred noddles to the wok, add seasonings and fry for another few minutes to warm through. Check for seasonings.

Serve immediately with cut chilies with fish sauce.

If you prefer something of an adult version check out phat kee mao, click HERE