I believe it’s hard to find any Asian, especially Southeast Asian and East Asian people who don’t enjoy having stir-fried noodles. If the Italians have their spaghetti, stir-fried noodles are the case with the Asians. Of course the term stir-fried noodles are very general. There are so many different kind of stir-fried and different kind of noodles can be used to do this, just like pastas (many names and shapes).
I grew up in Indonesia and we have our version of stir-fried noodles. You go to Singapore, they have their own version too. You go to Thailand, and this is their version of stir-fried noodles with pork and soy sauce known as phat si ew or phad see ewe (often seen in menu in this spelling) or phad si lo. Don’t let all these name confuse you, they mean the same thing! The dish gets it name from the ingredient use in making this stir-fry, soy sauce, si-io (conveniently spelled into si ew) means soy sauce.
The stir-fried noodles we are talking about here are the flat rice noodle or what we normally called kuey tiao/kwe tiau in Indonesia, Malaysia and Singapore. The stir-fried kuay tiaw can also be made “dry” or “wet/with gravy”. Phat si ew is a dry stir-fried noodles. They also have a wet/with gravy version known as Rad Na or Kwe Tiau Rad Na. I made Rad Na a while back and that was also super delicious.
Kuay tiaw phat si ew is very popular worldwide. Here in the U.S., every Thai restaurants that I’ve gone to, have this dish (besides another popular one, Phad Thai). The noodle is stir-fried using soy sauce, dark soy sauce, slices of pork and greens like Chinese broccoli or regular broccoli. The noodles should taste kinda sweet but balance by saltiness at the same time. It is kinda “saucy”, but not soupy. I like mine dark in color (thanks to the dark sweet soy sauce). Kuay tiaw phat si ew is my all-time favorite noodle dish! and many people find it the same!
Serve it immediately. This is the kind of the dish you want to eat when it’s sizzling hot and even if you find yourself having to blow on it before eating, still, you shouldn’t let the phat si ew sits around waiting for you. Never do that on any stir-fried noodles!
- 2 garlic cloves, crushed
- 4 oz (110 g) pork loin, cut into thin strips (marinate this in 1 Tbsp sweet dark soy sauce for at least 15 minutes)-feel free to substitute with other meats of your choice
- ½ lb (220 g) dried flat rice noodles, soaked in water until soft and drained
- 1 stalk of Chinese broccoli/ kai lan, cut diagonally into 2-3 inch pieces or broccoli if you can’t get Chinese broccoli
- 1 egg
- 3 Tbsp sweet dark soy sauce
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- Dash of white pepper powder
- Get a pot of water to a boil and briefly blanch the soaked noodles and set aside. If you are using broccoli instead of Chinese broccoli, blanch it briefly too. Preheat your wok (see note) on a high heat until it is really really hot. Add in the oil, a couple good lugs if you will . Add in the the egg and let it fry a little bit, for about 6-7 seconds and then stir it around to break it up a little bit, but not too much. Add in the pork slices and garlic and stir-fry until the pork turn color and cooked through, about 20-30 seconds. Add in the noodles,the dark soy sauce, sweet soy sauce and oyster sauce and stir it around for about 1 minute or so. Add a couple splash of water to the wok and you can hear the sizzling sound
- Add in the vegetables and stir-fry until it started to wilt but still fresh green and slightly crispy. Season with white pepper powder. Transfer immediately to serving plate and serve immediately