Phat Si-Io Recipe
This easy and authentic Phat Si-Io recipe brings bold Thai street food flavor to your kitchen in under 30 minutes. Made with wide rice noodles, dark soy sauce, Chinese broccoli, and your choice of protein, it’s the perfect weeknight stir-fry.
Ingredients
- 200 g flat rice noodles, either fresh or pre-soaked if using dried
- 2 tbsp dark soy sauce
- 1½ tbsp light soy sauce
- 1 tbsp oyster sauce (or vegan oyster sauce)
- 2 cloves garlic, minced
- 1-2 eggs, lightly beaten
- 100 g Chinese broccoli (gai lan), chopped (or substitute broccolini or kale)
- 150 g chicken, beef, or tofu, thinly sliced
- 1 tbsp vegetable oil or neutral cooking oil
- Optional: chili flakes, lime wedges, or Thai pickled chilies (for serving)
Instructions
- -Soak dried noodles until flexible (skip if using fresh); drain and set aside.-Heat oil in a wok or non-stick skillet over medium-high heat.-Sauté garlic until fragrant. Add sliced protein and cook until browned.-Push to one side, scramble eggs on the other side until just set.-Stir in Chinese broccoli and cook for 1–2 minutes.-Add noodles and sauces. Toss to coat evenly.-Let sit for 20–30 seconds for a caramelized finish.-Serve hot with optional garnishes.
Notes
- Protein options: This phat si-io recipe works well with sliced chicken, tofu, beef, or even shrimp. For a vegan version, use tofu and replace oyster sauce with a mushroom-based alternative.
- Noodle prep tip: If using fresh flat rice noodles, gently separate them before adding to the pan to avoid clumping or tearing.
- Vegetable swaps: If you can't find Chinese broccoli (gai lan), substitute with broccolini or kale for a similar taste and texture.
- Wok vs. skillet: A wok helps develop that smoky “wok hei” flavor, but a wide non-stick skillet over high heat will also work.
- Reheating tip: For best results, reheat leftovers in a skillet with a splash of water to maintain the chewy texture of the rice noodles.
- Spice it up: Add Thai chili flakes or pickled chilies to customize the heat level to your taste.