Chicken Pad See Ew

Name: Chicken Pad See Ew
Prep time: 30 min
Cook time: 15 min
Total time: 45 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, to taste; 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); ½ tbsp (7.5 ml) fish sauce; 1 tsp (5 ml) molasses; ½ tsp (2.5 ml) dried basil (or fresh Thai basil chopped for next-level version); ½ tsp (2.5 ml) ground coriander; 1 tsp (5 ml) freshly grated ginger; Freshly ground black pepper, to taste; ½ bunch rapini, cut into pieces (separate stems from tops) — or gai lan/Chinese broccoli for original version; 3 large garlic cloves, finely minced; 3 eggs, beaten; 300 g wide rice noodles (ideal) or Pad Thai noodles if not found; 2 tbsp (30 ml) vegetable oil; 227 g white mushrooms, cut into large pieces

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

Ads

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, to taste

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)
½ tbsp (7.5 ml) fish sauce
1 tsp (5 ml) molasses
½ tsp (2.5 ml) dried basil (or fresh Thai basil chopped for next-level version)
½ tsp (2.5 ml) ground coriander
1 tsp (5 ml) freshly grated ginger
Freshly ground black pepper, to taste

Other ingredients

½ bunch rapini, cut into pieces (separate stems from tops) — or gai lan/Chinese broccoli for original version
3 large garlic cloves, finely minced
3 eggs, beaten
300 g wide rice noodles (ideal) or Pad Thai noodles if not found
2 tbsp (30 ml) vegetable oil
227 g white mushrooms, cut into large pieces

Ads

Preparation

In a bowl, mix the chicken pieces with the soy sauce, toasted sesame oil and pepper generously. Set aside.
Mix all the 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 with 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 stems, salt and pepper. Cook 3-4 minutes, stirring occasionally.
Add the rapini tops, minced garlic and mushrooms. Continue cooking 2-3 minutes, stirring.
Make a well in the center of the wok, pour in the beaten eggs and cook 2 minutes, stirring only in the center, then mix with the rest. Continue cooking 2 to 3 minutes.
Transfer the mixture to a large bowl and scrape the wok clean. Add a fresh drizzle of oil, then the noodles and the sauce. Mix well and cook WITHOUT stirring for 1 minute to slightly caramelize the noodles — this step makes all the difference.
Return the chicken mixture to the wok, mix well and serve immediately.