Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'

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Siew means soy sauce in Thai. This recipe is very tasty and savory, and you can watch our street vendor videos to master it quite easily with a lot of practice. It's definitely worth the effort. Many restaurants or street vendors may prepare it without marinating the meat first, so that's really not necessary. Our version here is an elegant style that takes more time to prepare.


1-1.5 tablespoons freshly grated ginger
3-5 cloves garlic, minced
1 tablespoon tapioca starch
3-5 cloves garlic, minced
1 tablespoon rice cooking wine
1 tablespoon fish sauce
2 tablespoons dark sweet soy sauce
1 tablespoon oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped shallots

Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.


Marinated meat (above)
16 ounces wide rice noodles
2 tablespoons sweet dark soy sauce
2 cups broccoli florets
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoons oyster sauce
2 eggs beaten
1/2 teaspoon Thai pepper powder


Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

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October 1st, 2008
1:42 AM
1st time in my life i read ,how to cook,as it is explained in a very simple manner,let me see wether i can cook or not
March 7th, 2009
7:09 PM
I made this tonight, and thought it came out pretty well! Even my picky 5yr. old loved it. Thank you for the recipe and the great website!
The truth
October 11th, 2010
3:19 PM
This is Chinese food that Thai copied from Chinese. Chinese controlled Thailand today. There are at least 30% of Chinese in Thailand. Even the Thai king's mother is Chinese. The owners of big companies in Thailand, the people in Thai government are chinese.
November 1st, 2010
8:45 PM
I met a girl from thailand here in america and she taught me how to make this It is very good!!!
December 17th, 2011
10:10 PM
Re: truth said, I am half Chinese- half Thai. There are similarities, but both have different combinations of ingredients. Noodles are of Chinese origin, but to say the entire dish is Chinese is incorrect. Great dishes are developed over time and not instantaneously created. Thus, adaption of a dish is primal to its survival. For example, traditional Thai basil stirfries never included oyster or soy sauce but now they do. Likewise, pizzas, burgers and pastas are not American, yet it often is referred to as american. If your argument that the Chinese control Thailand by citing a 30% value...then that means the Thais make up the other 70%. Please refrain from appearing more ignorant than you really are...or maybe you are just 'that' ignorant. With that said, This website is wonderful.
Love to cook
January 8th, 2012
7:03 PM
I made this for some family today, and it was a HUGE hit! Delicious. I made one serving at a time because I have a small wok. I also added one egg per serving, as the lady in the video did. I just guessed at how much of the oyster sauce, fish sauce, etc. to add to each serving, but it turned out great! I also added a little vegetable oil in addition to the dark sweet soy sauce to the noodles after cooking to keep them from sticking together. The video was VERY helpful! I used Chinese broccoli (mostly the greens) for the vegetables.
January 22nd, 2012
3:20 PM
My mom makes this all the time, since living on my own in another state I find it difficult to find certain ingredients to me things such as this, I'm glad I came here.

"The truth": Chinese food, Thai food it doesn't really matter because the "truth" is, every culture has it's way of producing different results. Ingredients here are probably different from what China produces. I can also say that China has also taken inspirations from other cultures as well.
Jim B from Frontenac, Ks.
May 12th, 2012
10:21 AM
I made this last night along with some Thai-style Spring Rolls. I used beef for the meat. I found choice Tri-Tip steak marked down for quick sale, so decided to use it. 30 min in the freezer made it a simple thing to cut thin slices off the 1" thick steaks. I also used Napa cabbage for the greens in my version. All in all, very tasty. This is definitely a much milder dish than the usual fiery fare associated with Thai cooking.
Wade from Dallas, NC
June 6th, 2013
6:40 PM
This is my favorite Thai dish. I made this using ingredients from Import Food and it tasted just like the pad siew when I lived in Bangkok. I love this site and its products!

??????????. Thank you.
Thai man
June 19th, 2013
3:10 PM
to The truth, your comment is totally wrong! do not say/write if you do not really know...
Gary Z
October 31st, 2013
10:00 PM
The marinade has "3-5 cloves of garlic" two times. I love garlic so there's never too much for me. But thought I'd tell you I just noticed it! lol
Excellent recipe. Tastes just like I've had at my favorite Thai restaurants.

To The truth: Chinese food has a bit thicker sauces, and frequently uses cornstarch in them. Even their fish sauce--Oyster Sauce-- is very thick, compared to Nam Pla.
Both cuisines are great and you don't need to degrade Thai food.
November 11th, 2013
8:48 PM
It doesn't seem like the street vendors marinate their meat. Is this done to make the home cook's job easier?
Victor Van Natter
August 6th, 2015
5:39 PM
It was very tasty but the saltiness made it hard to eat. Also unless you have a 40k btu burner this was a bit much and really cooled the wok down. Still I love this site and will lessen salty ingredients to taste
November 1st, 2015
5:49 PM
Followed the recipe exactly. It came out very similar to how our local Thai restaurant makes it. Very tasty.. Will make again.

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