Beef Chicken Noodle Others Pork

Phad See Ew (Thai Stir-fried Rice Noodles in Soy Sauce)

Some of you may know that the husband and I just went on a short getaway to Phuket, Thailand. This time, it was a mini honeymoon without the kids, and I wanted to buy the husband a well-deserved birthday trip at the same time. Every time I think of Thailand, it reminds me of value for money Spas, cheap shopping, cheap seafood, beautiful beaches, and of course DELICIOUS street food!

It is hard to achieve the lovely wok taste “Wok Hei” (the slightly charred taste) when trying to recreate stir-fried street food, simply because it is quite impossible to have that kind of high heat/fire from our home gas stove, and not to mention that very very well seasoned wok that the street vendors uses. But overall, I was happy with how this dish turned out. I would not recommend frying more than 2 portions at one go.

Actually, I cooked my Phad See-Ew one portion at a time to ensure that I had enough space to stir-fry the noodles in my wok and that they are are nicely coated with the sauce. Traditionally, Phad See-Ew is made using the thick flat rice noodle (hor fun) but in order to get your hands on that, you need to go to the wet market super early, or they get sold out fast. An alternative is to use the must easily available kway teow, which is the thinner version of hor fun. It doesn’t take long to prep and cook this meal, great for busy weekends/lunches. I hope you’ll enjoy it as much as I did. 🙂

Phad See Ew

Servings 2



  • 2 servings of hor fun or kway teow
  • 2 tbsp kicap manis/sweet dark sauce
  • 3 cloves garlic chopped
  • 2 tbsp canola oil


  • 1/8 tsp white pepper
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp maggi Seasoning sauce
  • 2 tsp sugar

Phad See-Ew

  • See Notes!
  • 6 large prawns
  • 160-200 g thinly sliced beef/pork/chicken
  • 3-4 stalks of kai lan chopped into bite size
  • 2 eggs
  • 2-3 tbsp canola oil
  • Reserved fried garlic for garnish
  • Store bought fried shallot garnish
  • Red chilli flakes garnish (optional)



  • Separate & toss rice noodles together with kicap manis and set aside.
  • Heat wok on med high heat until smoking.
  • Add garlic, quickly stir-fry until golden, remove garlic only, and set aside.
  • Add rice noodle to wok, and stir-fry for a couple of minutes, careful not to break the noodles.
  • Set aside.


  • Mix all the ingredients for the sauce in a small bowl.

Phad See Ew

  • Heat pan on med-high, add oil & swirl pan to coat.
  • Add meat and stir-fry until almost cooked.
  • Add prawn and cook for 1 minute.
  • Add kai lan and stir-fry until wilted.
  • Push everything aside, crack in egg and scramble.
  • Add noodles and pour sauce over.
  • Stir fry until sauce has been absorbed by the ingredients
  • Remove from heat.
  • Garnish with fried garlic, shallots, and chilli flakes.


Optional:Recommended to cook 1 serving each time, so divide the ingredients!



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  • Reply
    MonuTeena RecipesPassion
    22 September, 2014 at 11:56 am

    the lovely meal best goes for dinner 🙂 i am in love with this thai food 🙂 shall try your version sweety :* love

  • Reply
    22 September, 2014 at 2:54 pm

    Hi Shar, how's your honeymoon? I'm sure you had a great time with your hubby. Love your noodle, look so tempting. And the huge prawn…so inviting and super delicious. Wish I can have a plate right now for supper. LOL

    Have a nice week ahead,regards.

  • Reply
    Diana Gale
    23 September, 2014 at 10:09 am

    My dear Shar, you have definitely inspired me to cook Thai food!!!

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