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Category: Thai
Prep Time: Cook Time: Total Time:
Pei Wei Asian Diner Thai Blazing Noodles
Prep Time: 20 mins
Total Time: 40 mins
Servings: 4
Blazing Sauce:
6 ounces – Lite Soy Sauce
3 ounces – Mushroom Oyster Sauce 2 ounces – Sriracha (Hot Chile Sauce)
3 ounces – Ketchup
4 teaspoon – Rice Vinegar
1 teaspoon – Black Pepper
1. Add all ingredients to a mixing bowl whisk until evenly mixed.
2. Reserve sauce.
Chicken Prep:
2 pounds Chicken Breast-boneless, skinless
1 Bag Potato Starch
1 Whole Egg
2 Cups Milk
Pinch White Pepper
Pinch Salt
1. Cut chicken breast into 3⁄4 inch squares
2. Whisk egg, milk, salt & white pepper together
3. Place potato starch in a mixing bowl
4. Dredge chicken through egg wash then dust in potato starch
5. Shake chicken in a strainer to remove excess starch
Noodles & Dish Prep:
2 Packages of Thick Flat Rice Noodle – follow instructions on package.
1 Tablespoon – Vegetable Oil
1/2 cup – Sliced Carrots
1/2 cup – Snap Peas
1/3 cup – green onions, top only
1/3 cup – Thai Basil leaves
1 Tablespoon – cilantro leaves
1/2 cup – Tomatoes, chopped
1 Tablespoon – Garlic, minced
Prepare:
1. Heat 2 quarts of water in a large sauce pan.
2. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken)
3. Drain on paper towels and reserve.
4. In a flat bottom wok or a large sauté pan, heat 1 Tablespoon of vegetable oil until smoking hot.
5. Add minced garlic and tomatoes & return the chicken to the sauce then sauté for 5-10 seconds.
6. Add noodles, snap peas and carrots.
7. 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.
8. Add green scallion sticks, basil and cilantro. Toss well
9. Pour into 2-4 bowls evenly
Source: This recipe is from the Pei Wei Asian Diner website.
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Pei Wei Asian Diner Thai Blazing Noodles
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Category: Thai
Prep Time: Cook Time: Total Time:
Pei Wei Asian Diner Thai Blazing Noodles
Prep Time: 20 mins
Total Time: 40 mins
Servings: 4
Blazing Sauce:
6 ounces – Lite Soy Sauce
3 ounces – Mushroom Oyster Sauce 2 ounces – Sriracha (Hot Chile Sauce)
3 ounces – Ketchup
4 teaspoon – Rice Vinegar
1 teaspoon – Black Pepper
1. Add all ingredients to a mixing bowl whisk until evenly mixed.
2. Reserve sauce.
Chicken Prep:
2 pounds Chicken Breast-boneless, skinless
1 Bag Potato Starch
1 Whole Egg
2 Cups Milk
Pinch White Pepper
Pinch Salt
1. Cut chicken breast into 3⁄4 inch squares
2. Whisk egg, milk, salt & white pepper together
3. Place potato starch in a mixing bowl
4. Dredge chicken through egg wash then dust in potato starch
5. Shake chicken in a strainer to remove excess starch
Noodles & Dish Prep:
2 Packages of Thick Flat Rice Noodle – follow instructions on package.
1 Tablespoon – Vegetable Oil
1/2 cup – Sliced Carrots
1/2 cup – Snap Peas
1/3 cup – green onions, top only
1/3 cup – Thai Basil leaves
1 Tablespoon – cilantro leaves
1/2 cup – Tomatoes, chopped
1 Tablespoon – Garlic, minced
Prepare:
1. Heat 2 quarts of water in a large sauce pan.
2. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken)
3. Drain on paper towels and reserve.
4. In a flat bottom wok or a large sauté pan, heat 1 Tablespoon of vegetable oil until smoking hot.
5. Add minced garlic and tomatoes & return the chicken to the sauce then sauté for 5-10 seconds.
6. Add noodles, snap peas and carrots.
7. 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.
8. Add green scallion sticks, basil and cilantro. Toss well
9. Pour into 2-4 bowls evenly
Source: This recipe is from the Pei Wei Asian Diner website.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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