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 Peanut Noodles

P.F. Chang's China Bistro Copycat Recipe

Serves 4

4oz cooked fettuccini or rice noodles
3 teaspoons peanut oil, divided
1 large chicken breast, cut into bite-sized pieces
salt & pepper
1 cup tofu, cubed
1/2 cup shelled frozen edamame
2 green onions, sliced
1 cup coleslaw mix
1/2 cup snap peas
1/2 cup asparagus
2 garlic cloves, minced
1 egg
dash of sesame oil
1/4 cup peanuts, chopped

For the sauce:
1/4 cup rice vinegar
1/4 cup soy sauce
4 teaspoons granulated sugar
4 teaspoons natural peanut butter
2 tablespoons water
2 teaspoons chili garlic paste

Add all sauce ingredients into a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth. Set aside. Heat an electric wok to 375 degrees (or heat a large skillet on high) and add 1 teaspoon oil. Season chicken with salt & pepper, then add into the wok and cook, stirring frequently, until cooked through. Remove to a plate. Add another teaspoon of oil to the wok and add in tofu. Cook, stirring frequently, until golden brown. Remove to the plate with the chicken. Add the final teaspoon of oil to the wok then add in edamame, green onions, coleslaw mix, snap peas, asparagus and garlic.

Cook, stirring frequently until vegetables are tender and coleslaw is wilted, about 3 to 4 minutes. Remove to the plate with the chicken and tofu. In a small dish, whisk together the egg and a dash of sesame oil. Add to the wok and stir constantly until soft scrambled. Add cooked chicken, tofu and vegetables back into the wok, as well as the cooked noodles. Pour sauce into wok and toss all ingredients to combine. Serve garnished with chopped peanuts and extra sliced green onions, if desired.

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