Pad see ew

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Pad see ew
eggs, meat (commonly pork, chicken, beef, or seafood) or tofu.

Pad see ew (phat si-io or pad siew,

Thailand.[1] 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.[2]

The dish is prepared in a wok which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect. The dish may look a little burnt, but the charred smoky flavor is the defining feature of the dish.[3]

The name of the dish translates to "fried with soy sauce". Variations of the dish can be found in other countries as well. It is very similar to the

thickened sauce and generally have a lighter taste.[4][5]

Pad see ew is made with

Chinese broccoli
, egg, and tofu or some form of thinly sliced meat – commonly pork, chicken, beef, shrimp, or mixed seafood. It is generally garnished with ground white pepper.

Pad see ew is sometimes also called kuaitiao phat si-io, which reflects the general practice of using fresh

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").

See also

References

  1. ^ "Soy Sauce Fried Noodles". realthairecipes.com. Retrieved 28 September 2014.
  2. ^ a b "Pad See Ew History: From Guangdong to Thailand". Foodicles. 2021-03-30. Retrieved 2021-09-04.
  3. OCLC 972208634
    .
  4. ^ "Pad See-Ew (ผัดซีอิ๊ว)". shesimmers.com. 3 June 2010.
  5. ^ "Malaysian Char Kway Teow in Penang » Temple of Thai Food". Temple of Thai Food. Retrieved 28 September 2014.
  6. ^ "Thai Soy Sauce Noodles – Pad Se Ew (ผัดซีอิ๊ว)". wordpress.com. 25 August 2013.


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