Chicken Pad See Ew

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


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



  • 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.