Pei Wei Asian Diner Thai Blazing Noodles |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 ounce) 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 |
Directions:
1. Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.
2. 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.
3. Heat 2 qts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken). Drain on paper towels and reserve.
4. In a flat bottom wok or a large sauté pan, heat 1 Tbsp of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then sauté for 5-10 seconds.
5. 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.
6. Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.
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