P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."
Lemongrass Chicken Noodles
LEMON GRASS CHICKEN NOODLES
Pei Wei Recipe
1 1/2 tablespoons rice wine vinegar
4 tablespoons water
3 tablespoons soy sauce
1/2 tablespoon chipotle tabasco
1 tablespoon chopped shallots
2 tablespoons minced fresh lemon grass
1 teaspoon kosher salt
3 tablespoons light brown sugar
1 teaspoon chopped garlic
1 teaspoon minced fresh ginger
1/4 teaspoon black pepper
1 tablespoon Thai basil, chiffonade
1 tablespoon mint, chiffonade
1 tablespoon cilantro, rough chop
4 (6 oz) boneless, skinless chicken breast
Place all ingredients except herb and chicken in a blender or food processor Blend until smooth. Place in a mixing bowl an add fresh herbs. Place chicken in a shallow pan and pour the marinade over the top making sure all the meat is coated. After 2 hours, turn each breast over. Marinate for at least 4 hours but overnight is preferred. Wipe off most of the herbs and grill the chicken on both sides until just done but still moist.
Spicy Peanut Sauce:
1/2 teaspoon mushroom soy
2 teaspoons chipotle tabasco
1 tablespoon sweet soy
1 tablespoon sweet chili sauce
1 tablespoon brown sugar
2 tablespoons coconut milk
2 tablespoons soy sauce
4 tablespoons peanut butter
4 tablespoons orange juice
In a large mixing bowl, whisk all ingredients together until thoroughly combine. Transfer to squeeze bottle. Refrigerate.
16 ounce prepped egg noodles
/2 cup peanut sauce
1 teaspoon chili oil
1 cup cucumber, julienne
1/4 cup chopped cilantro, rough chopped
1 tablespoons peanuts, chopped
Gently separate and place the cold noodle into two chilled bowls. Evenly drizzles 1/2 of the peanut sauce over each of the noodle bowls. Drizzle the chili oil over the noodles in the same manner.
Place the cucumbers on one side of each bowl, partially covering the noodles. Slice the grilled chicken and place over the top of each bowl. Cover the chicken with the peanut sauce. Evenly sprinkle the chopped cilantro and chopped peanuts over the noodle bowls and serve.