Chicken & poultry , Pastas & noodles , Main dishes

Chicken Pad See Ew

Name: Chicken Pad See Ew
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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; 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 30 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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🥬 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

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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.

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!

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