Thai Blazing Noodles - America's Best Copycat Recipes

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Thai Blazing Noodles

CHINESE RESTAURANTS > PF Chang's
THAI BLAZING NOODLES
Pei Wei Copycat Recipe

Serves 4

Blazing Sauce:
6 ounces light soy sauce (Kikkoman)
3 ounces mushroom oyster sauce
2 ounces sriracha sauce
3 ounces ketchup
4 teaspoons rice vinegar
1 teaspoon black pepper

Chicken:
2 lbs boneless skinless chicken breasts
potato starch
1 egg
2 cups milk
1/4 teaspoon white pepper
1/8 teaspoon salt

Noodles:
2 (12 oz) packages refrigerated chow fun noodles
1 tablespoon vegetable oil
1/2 cup carrot, sliced
1/2 cup snap peas
1/3 cup green onion, top only
1/3 cup Thai basil
1 tablespoon cilantro leaf
1/2 cup tomato, chopped
1 tablespoon garlic, minced

Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce. Cut chicken breast into 3/4 inch squares. Whisk eggs, milk, salt & white pepper together. Place potato starch in a mixing bowl. Dredge chicken through egg wash then dust in potato starch. Shake chicken in a strainer to remove excess starch. Heat 2 quarts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps precook the chicken). Drain on paper towels and reserve.

In a flat bottom wok or a large saute pan, heat 1 tablespoon of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then saute for 5-10 seconds. Add noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer and toss until sauce is 90% absorbed into the noodles. Dish should not be dry or overly saucy.Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.
 
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