Description
Smoky, savory, and full of umami, this phat si-io recipe brings Thai street food to your kitchen with caramelized noodles, rich soy sauces, and bold wok hei flavor.
Ingredients
Main Ingredients:
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10 oz fresh wide rice noodles (Sen Yai)
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6 oz chicken thigh or pork, thinly sliced
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1 small bunch Chinese broccoli (Gai Lan), chopped
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2 eggs
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2 garlic cloves, minced
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2 tbsp vegetable oil
Sauce:
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2 tbsp Thai black soy sauce (see ew dam)
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1 tbsp Thai thin soy sauce (see ew khao)
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1 tbsp oyster sauce
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1 tsp white sugar
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½ tsp ground white pepper
Optional Toppings:
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Thai chili flakes
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Pickled chilies in vinegar
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Lime wedges
Instructions
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Prep Everything First: Separate noodles, slice protein, chop veggies, and whisk sauce ingredients in a bowl.
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Heat Wok: Preheat until lightly smoking. Add oil and stir-fry garlic for 10 seconds.
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Cook Protein: Add sliced meat, sear until just cooked.
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Add Eggs: Push protein to one side. Crack in eggs, scramble gently.
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Add Noodles + Sauce: Toss in noodles and pour sauce over. Let sit 20 seconds undisturbed. Flip and stir to caramelize.
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Add Veggies: Toss in Chinese broccoli. Stir-fry until just tender. Add a splash of water if needed.
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Taste & Adjust: Add more soy sauce or sugar if needed. Toss and serve immediately.
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Garnish: Serve hot with chili flakes, pickled chilies, and lime wedges.
Notes
- Use fresh noodles for best texture — dried versions won’t give the same chew or wok char.
- Swap meat for tofu and oyster sauce for mushroom sauce for a vegan version.
- Stir-fry in small batches for authentic wok hei.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 210 mg