Chicken Pad See Ew Recipe

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
• 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