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."




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

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

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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