Pei Wei Asian Diner Thai Blazing Noodles

• Blazing Sauce↗
• light soy sauce↗6 ounces

  Kikkoman

• mushroom oyster sauce3 ounces
• sriracha sauce↗2 ounces
• ketchup↗3 ounces
• rice vinegar↗4 teaspoons
• black pepper↗1 teaspoon
• Chicken↗
• boneless skinless chicken breasts↗2 lbs
• potato starch↗
• egg↗1
• milk↗2 cups
• white pepper1⁄4 teaspoon
• salt↗1⁄8 teaspoon
• Noodles
• (12 ounce) packages refrigerated chow fun noodles2
• tablespoon vegetable oil↗1
• cup carrot, sliced↗1⁄2
• cup snap peas↗1⁄2
• cup green onion, top only↗1⁄3
• cup Thai basil↗1⁄3
• tablespoon cilantro leaf↗1
• cup tomatoes, chopped↗1⁄2
• tablespoon garlic, minced↗1

Step-by-step instructions

1. 1

   Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.

2. 2

   Cut chicken breast into ¾ 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. 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. 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. 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 sauced.

6. 6

   Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.