Chicken & poultry , Pastas & noodles , Main dishes

Chicken Pad See Ew

Preparation 30 min
Cooking 15 min
Servings 4
Freezing I do not suggest

🥬 Imagine this: a pair of chopsticks in hand, in front of a plate of Pad See Ew so perfectly prepared that even the noodles seem to smile in anticipation of the feast. This dish is like receiving a culinary hug from your grandmother, provided your grandmother is Thai and wields the wok like a true rock star. The slippery noodles, the crunch of fresh vegetables, and that tender chicken marinated in pure magic… Ready to wok’n’roll? 🍜

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For the chicken marinade

500 g boneless chicken thighs, cut into pieces
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
Freshly ground black pepper

For the sauce

3 tbsp (45 ml) oyster sauce
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) sriracha sauce (adjust to taste)
1/2 tbsp (7.5 ml) fish sauce
1 tsp (5 ml) molasses
1/2 tsp (2.5 ml) dried basil
1/2 tsp (2.5 ml) ground coriander
1 tsp (5 ml) freshly grated ginger
Freshly ground black pepper, to taste

Other ingredients

1/2 bunch rapini, cut into pieces (separate bases from heads)
3 large garlic cloves, finely chopped
3 eggs, beaten
300 g wide rice noodles (if, like me, you don’t have an Asian market nearby, use Pad Thaï noodles)
2 tbsp (30 ml) vegetable oil
227 g white mushrooms, cut into large chunks

Preparation

In a bowl, toss chicken pieces with soy sauce, toasted sesame oil and season generously with pepper. Set aside.
Mix all sauce ingredients in a bowl and set aside.
In a large pot of boiling water, cook the rice noodles until al dente, then drain, rinse in cold water and toss with a drizzle of sesame oil. Set aside.
Heat the vegetable oil in a wok over high heat, add the marinated chicken and rapini bases, then season generously with salt and pepper. Cook for 3-4 minutes, stirring occasionally.
Add the rapini heads, chopped garlic and mushrooms. Continue cooking, stirring, for 2-3 minutes.
Make a well in the center of the wok, pour in the beaten eggs, and cook for 2 minutes, stirring only in the center, then mix in the rest. Continue cooking for a further 2-3 minutes.
Transfer the mixture to a large bowl and scrape the wok clean. Add another drizzle of oil, then the noodles and sauce. Mix well and cook without stirring for 1 minute to lightly caramelize the noodles.
Return the chicken mixture to the wok, stir well and serve immediately.

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Our sommeliers suggest

DR. LOOSEN RIESLING 2014

Germany, Mosel

This kind of slightly sweet Riesling, with its good acidity, is a great match for Asian cuisine with sweet and savory accents. See the product

TRIPLE DU NOUVEAU MONDE, 9.5%

Microbrasserie LE LION BLEU

With its powerful aromas of grapefruit and yellow fruit, this honeyed, spicy and caramelized triple brings the warmth of its 9.5% alcohol to meld with the Asian and spicy flavors of this dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!