Skip to main content
Thai Food

How to make Phad See-Ew Muu | | Thai Stir-Fried Noodles with Pork

How to make Phad See-Ew Muu Phad See-Ew Muu (Thai Stir-fried Noodles with Pork)

Phad See Ew is a type of Thai Food that is very popular for both Thais and foreigners in and outside Thailand. To make Phad See Ew is very simple and the ingredients required are very easy to find but to cook correctly is a little difficult. Beside from pork you can use shrimp, chicken, squid, seafood, or tofu (if you are a vegetarian). As for the type of noodles, this can also be changed – any size (width) of noodle can be used.


* 250 grams sliced pork
* 2 tablespoons light soy sauce
* 2 cloves of minced garlic
* 450 grams ribbon noodles or Smallest noodles (sen mee)
* 2 tablespoons oil
* 1 tablespoon dark soy sauce
* 200 grams cut Chinese kale
* 1 (chicken) egg
* 2 tablespoons oyster sauce
* some sugar (as you prefer)


1. Soak the fat noodles in hot water 5-7 minutes. If you are using narrow (glass) noodle then you do not need to pre-soak.
2. Put some oil into your heated pan. When the oil is heated then put some garlic in then put sliced pork. Stir until the meat is well cooked.
3. Add the prepared noodles, stir for a bit. Then put cut Chinese kale and stir to mix them together.
4. Move the stir-fried noodles on to a plate. Put some little oil in the pan and wait until it is heated then drop the egg in. Scramble the egg for 10 seconds and mix everything (from the plate) into the pan by stirring them.
5. Season with the light soy sauce, dark soy sauce and sugar. Then put on your serving plate and sprinkle white pepper on top. Serve with the usual noodles seasonings: sugar; fish sauce, vinegar and dried ground chilli pepper.

Phad See-Ew Muu

** Recommended: I suggest you use lime juice instead of vinegar because it gives better smell and flavor.

Phad See Ew is a very good dish for lunch. So, enjoy your meal na ka:)


  • 1. หมูสไลด์ /mǔu-sà-lái/ = sliced pork
  • 2. ซีอิ๊วขาว /sii-íu-kǎao/ = light soy sauce
  • 3. กลีบ /glìip/ = garlic’s clove
  • 4. กระเทียมสับ /grà-tiam sàp/ = minced garlic
  • 5. เส้นใหญ่ /sên-yài/ = ribbon noodles
  • 6. น้ำมัน /náam-man/ = oil
  • 7. ซีอิ๊วดำ /sii-íu-dam/ = dark soy sauce
  • 8. ผักคะน้า /pàk-ka-náa/ = Chinese kale
  • 9. ไข่ /kài/ = egg
  • 10. น้ำมันหอย /náam-man-hͻ̌ͻi/ = oyster sauce
  • 11. น้ำตาล /náam-dtaan/ = sugar
  • 12. ช้อนโต๊ะ /chͻ́ͻn-dtó/ = tablespoon
  • 13. ลวก /lûak/ = to soak
  • 14. กระทะ /grà-tá/ = pan
  • 15. คน /kon/ = to stir
  • 16. ปรุงรส /bprung-rót/ = to season
  • 17. เครื่องปรุง /krʉ̂ang-bprung/ = the noodles seasonings
  • 18. พริกไทย /prík-tai/ = pepper
  • 19. พริกป่น /prík-bpòn/ = dried ground chili pepper
  • 20. น้ำปลา /náam-bplaa/ = fish sauce
  • 21. น้ำมะนาว /náam-má-naao/ = lime juice
  • 22. น้ำส้มสายชู /náam-sôm-sǎai-chuu/ = vinegar
  • 23. สุก /sùk/ = to be cooked
  • 24. เตรียม /dtriam/ = to prepare
  • 25. วุ่นเส้น /wún-sên/ = glass noodles

Happy Eating 🙂


Thai Language Teacher