Stir-Fried Noodles with Soy Sauce

Thai, Main Dish

In Thai, this dish is simply called kwit-teeo pat see-eew, or rice noodles stir-fried with soy sauce. You'll not it uses all three kinds of soy sauce commonly used in Thai kitchens. I think this dish goes best with pork, but you'll also easily find it on the street with chicken. Seafood is less common due to the over-powering tastes of the sauces.

Pat See-Eew

Rice noodles stir-fried with soy sauce and pork


Servings: 2

1 cup Rice noodles
4 stalks Chinese broccoli
3 tbsp Vegetable oil
1 tbsp chopped Garlic
4 oz sliced thin Pork tenderloin
2 tbsp Soy sauce
1 1/2 tbsp Seasoning sauce
1 tbsp Sweet Soy Sauce
4 tsp Sugar
2 large Egg
1 tsp, ground Black pepper
1/2 tsp Salt
1/2 tsp Flour



To make the marinated pork, stir sliced pork together with 1 tbsp soy sauce, 1 tsp sugar, salt and flour. Marinate at least 30 minutes.


Separate the rice noodles and set aside.


Wash the kale leaves and slice them into bite sized pieces.


Heat the wok with two tablespoons of the vegetable oil. Stir-fry the garlic until crispy. Add the marinated pork and stir-fry until cooked through. Add the rice noodles and cook through. Season with the white soy sauce, seasoning sauce, black soy sauce and sugar, stir-frying to mix thoroughly. Push the noodle and pork mixture to one side of the wok and add the remaining one tablespoon of vegetable oil. Scramble the eggs in the vegetable oil. When the eggs are set, mix them in with the noodles and pork, then add the kale and stir-fry until the kale begins to wilt. Transfer to plates, sprinkle the ground black pepper over the noodles and serve with ground dried chillies and spur chillies in vinegar.

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories 801 Calories from Fat 266
Total Fat 30g 45%
Saturated 4g 22%
Cholesterol 297mg 99%
Total Carbohydrate 85g 28%
Dietary Fiber 3g 11%
Sugars 16g  
Protein 46g